Mexican Rice
Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (I used yellow, since the yellow ones looked best at the store.)
1 1⁄3 cup uncooked long-grain rice
1 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 cups chicken broth
1⁄4 cup frozen corn kernels
1⁄4 cup frozen peas
Instructions
1. Heat oil in large saucepan over medium heat. Add onions, garlic, and bell pepper and sauté until softened.
2. Add rice and cook, stirring, until toasted and golden. Add garlic powder, salt, cumin, and tomato sauce. Stir until well combined.
3. Add chicken broth, increase heat to high, and bring to boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until liquid is completely absorbed. Stir in frozen peas and corn. Cover for 3 minutes until peas and corn have thawed and are warmed through.
Comments
This recipe is from What’s Cooking, Chicago. I admit that my usual preparation of Mexican rice involves a box from Zataran’s with some added tomatoes and green onions. This preparation is significantly better than that method! The rice was great and went really well with the White Chicken Enchiladas I served it with. This recipe is definitely a keeper and I don’t think I’ll go back to the boxed variety of rice any time soon.
Shown here with White Chicken Enchiladas.
Internet - What’s Cookin, Chicago?