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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is how I grew up making Mexican rice. Yum. You may easily halve the recipe but i like to use leftovers for making stuffed peppers. Ingredients:
1 c frozen peas |
2 tb canola oil |
2 c uncooked rice |
1/2 large chopped onion |
1 jalapeno, chopped and seeded |
4 c hot chicken broth |
1(14 oz) can crushed tomatoes |
4 tsp chili powder |
2 tsp cumin |
4 cloves minced garlic |
1 bay leaf |
juice of 1/2 a lime |
Directions:
1. Run frozen peas under warm running water.
2. Hear oil over medium heat.
3. Add rice and onion and cook, while stirring, until rice is golden (about 6 minutes).
4. Add jalapenos, broth, tomatoes, chili powder, cumin, garlic, bay leaf, and thawed peas.
5. Bring to a boil
6. Cover and reduce heat to low.
7. Cook 20 minutes.
8. Remove bay leaf.
9. Sprinkle with lime juice.
10. Fluff with a fork
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