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
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3 Tbspoil
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2 cuncooked long grain rice
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1 cchopped onion
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2garlic cloves, minced
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1 cgreen peas, fresh or frozen
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1large tomato, peeled, seeded, chopped
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1 tspground cumin
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3 cchicken broth
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1 tspsalt
How to Make Rice Mexicano
- 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.
