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
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Preparation
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.