Rice Mexicano

Name: Rice Mexicano
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8
Cuisine: Mexican
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

By Jolayne Cooper
@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.

Rating:

★★★★★ 2 votes5

Comments:

4 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
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How to Make Rice Mexicano

Step-by-Step

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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