Rice Mexicano
By
Jolayne Cooper
@jwcooper
1
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.
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
How to Make Rice Mexicano
- 1Heat 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.
