Arroz Mexicana (Mexican Rice) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a really good Mexican rice recipe. I thought my kids would never want anything but the Spanish Rice that comes in a box, but as they grew their tastes matured too, thank goodness. I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it. Ingredients:
1 medium onion (finely chopped) |
1 tablespoon olive oil |
1 garlic clove (finely chopped) |
1 small carrot (diced) |
2 cups raw rice |
2 tablespoons dried ancho chile powder |
2 teaspoons cumin |
1/2 cup tomato (chopped) |
3 1/2 cups broth |
1/4 cup peas |
1/4 cup corn |
2 tablespoons green peppers (diced) |
1 pinch oregano |
Directions:
1. Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
2. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
3. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.
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