Description
This Mexican rice is flavorful and a great side dish for any meal.
Ingredients
Scale
- ¼ cup vegetable oil
- 2 cups uncooked white rice
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ cup chopped onion
- 1 Serrano or Anaheim pepper (seeds and membrane removed, then diced)
- 15 ounces tomato sauce
- 4 cups chicken broth
- 1 cup fresh or frozen peas & carrots (optional)
- Chopped cilantro (for garnish)
- Shredded cheese (for topping (optional))
Instructions
- Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
- Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.
- Stir in the tomato sauce or diced tomatoes and chicken broth and veggies (if using), then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed.
- Fluff with a fork, then cover and allow to sit another 5 minutes before serving.
Notes
- This recipe can be customized with different vegetables or spices to suit your taste.
- For added flavor, consider sautéing garlic before adding the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg