rice mexicano

Name: Rice Mexicano
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 tablespoon(s) oil; 2 cup(s) uncooked long grain rice; 1 cup(s) chopped onion; 2 - garlic cloves, minced; 1 cup(s) green peas, fresh or frozen; 1 - large tomato, peeled, seeded, chopped; 1 teaspoon(s) ground cumin; 3 cup(s) chicken broth; 1 teaspoon(s) salt

(2 ratings)

review

Recipe by

Jolayne Cooper

@jwcooper

Americus, GA

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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(2 ratings)

yield 6 -8

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For rice mexicano

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

How To Make rice mexicano

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.
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rice mexicano

Ingredients For rice mexicano

How To Make rice mexicano

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