Cooked - Mexican Rice

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Home Pricing Community My Recipes

Mexican Rice

6.0

1 tablespoon olive oil

2 cloves garlic (minced)

1 onion (diced)

1 ½ cups basmati rice

1 (8-ounce) can tomato sauce

1 ½ cups vegetable broth

1 cup corn kernels

½ cup diced carrots

½ cup frozen peas

¼ teaspoon chili powder

¼ teaspoon cumin

Kosher salt and freshly ground black pepper (to taste)

2 Roma tomatoes (diced)

2 tablespoons chopped fresh cilantro leaves

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.
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.
Serve immediately, garnished with cilantro, if desired.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍚Rice Dish

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 115 weeks ago

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