Mexican Rice
Basmati rice is sauteed in tomato sauce, chicken stock, corn and spices until liquid is absorbed and the resulting dish is light, fluffy, flavorful rice.
Servings: 6 servings
Equipment
- 3.5-quart saute pan with lid
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 cup basmati rice, rinsed
- 8 ounce can tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup canned corn
- 1 cup frozen peas and carrots blend
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon each: kosher salt and freshly ground pepper to taste
- 2 medium roma tomatoes, diced
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Heat olive oil in a saute pan over medium heat.
- Add onion and garlic, and cook stirring frequently until onions have soften (about 4 minutes).
- Stir in rice until toasted, about 5 minutes.
- Stir in tomato sauce and broth, and bring to a simmer, about two minutes.
- Stir in veggies and spices to taste.
- Bring to a boil, cover, and reduce to a simmer until rice is cooked, about 15 minutes.
- Check, fluff with fork, and add tomatoes.
- Serve with cilantro, if desired.
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