Mexican Rice
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(59)
Ingredients
6 servings
- 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 chicken 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
How would you rate this recipe?
Preparation
Step 1
Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Step 2
Stir in rice until toasted, about 2 minutes.
Step 3
Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes.
Step 4
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.
Step 5
Stir in tomatoes until heated through, about 1-2 minutes.
Step 6
Serve immediately, garnished with cilantro, if desired.
Step 7
Save recipe for the next time?
Chef's notes
Rinse the rice prior to using. Using a fine mesh strainer, rinse the rice under cold water to remove any excess starch.
Toast the rice beforehand to add a nutty richness. Watch out for burnt grains.
Make it vegetarian by substituting vegetable broth for the chicken broth.
Fluff the rice using a fork to gently separate the grains without breaking them, never stirring. Stirring will lead to mushy rice.
