Mexican Rice
Serves:
6
Prep Time:
Cook Time:
Total Time:
Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | olive oil |
| 2 cloves | garlic, minced |
| 1 | onion, diced |
| 1 1/2 cup | basmati rice |
| 1 (8-ounce) can | tomato sauce |
| 1 1/2 cup | vegetable broth |
| 1 cup | corn kernels |
| 1/2 cup | diced carrot |
| 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:
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.
Source: damndelicious.net
