Rice Mexicano

Jolayne Cooper

By
@jwcooper

This is a great recipe that I found on a blog called "tablespoon." It went really well with the Chicken Enchiladas I made. I forgot the tomato, so my picture doesn't have that in it.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 Tbsp
oil
2 c
uncooked long grain rice
1 c
chopped onion
2
garlic cloves, minced
1 c
green peas, fresh or frozen
1
large tomato, peeled, seeded, chopped
1 tsp
ground cumin
3 c
chicken broth
1 tsp
salt

Directions Step-By-Step

1
Heat oil in a large skillet over medium-high heat. Add rice; cook and stir until golden brown. Add onion and garlic; cook and stir until softened. Stir in peas, tomato and cumin. Cook 1 minute, stirring constantly. Add chicken broth and salt. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until rice is tender and all of the liquid is absorbed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican