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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is. Ingredients:
1 cup long-grain white rice |
1 tablespoon vegetable oil |
1 onion, minced |
1 clove garlic, minced |
1 1/2 cups chicken broth |
1 tomato, seeded and diced |
1/2 teaspoon ground cumin |
1/2 teaspoon spanish saffron |
salt and ground black pepper to taste |
1/4 cup frozen peas and carrots, thawed |
1 sprig fresh cilantro (optional) |
Directions:
1. Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
3. Stir peas and carrots into cooked rice; garnish with cilantro.
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