Sunday, May 4, 2014

Mexican Rice

Well here is one of the last recipes for my Cinco De Mayo dinner. Jalapeño Cornbread in the oven and I had to finish making the rice, and to me besides the taco recipe I posted earlier, this is my favorite. A perfectly cooked Basmati rice, seasoned to perfection with warm spices, fresh Roma tomatoes, loaded with veggies, corn, carrots and peas. Then topped off with fresh cilantro. And there is your perfect Mexican Rice to go with your Cinco De Mayo Dinner..Enjoy!!!!

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups basmati rice, (let soak in water cold water for 15 minutes, then rinse several times to remove all of the starch, so you do not have sticky rice)
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups chicken broth
  • 1 cup frozen corn kernels
  • 1/2 cup frozen diced carrots
  • 1/2 cup frozen peas
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
  • 2. Stir in tomato sauce and chicken broth, and bring to a simmer, about 2 minutes. 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. Stir in tomatoes cook for another 2-3 minutes to warm the tomatoes and serve immediately with fresh cilantro.

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