rice mexicano
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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 tablespoons oil
- 2 cups uncooked long grain rice
- 1 cup chopped onion
- 2 - garlic cloves, minced
- 1 cup green peas, fresh or frozen
- 1 - large tomato, peeled, seeded, chopped
- 1 teaspoon ground cumin
- 3 cups chicken broth
- 1 teaspoon salt
How To Make rice mexicano
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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