Mexican Rice

(from castro15’s recipe box)

Categories: Made

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups basmati rice
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups vegetable broth
  • 1 cup corn kernels
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
  2. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
  3. Serve immediately, garnished with cilantro, if desired.

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