Mexican Rice

Name: Mexican Rice
Ingredients: 4 Tablespoons Olive Oil; 1/2 whole Large Onion, Diced; 2 whole Garlic Cloves, Minced; 1 cup Basmati Rice; 1/4 cups Small Diced Carrot; 2 whole Roma Tomatoes, Diced And Drained On Paper Towels; 2 cups Chicken Stock, Preferably Home Made; 1/4 cups Frozen Corn; 1/4 cups Frozen Peas; 1 bunch Fresh Cilantro, Chopped; 1 Tablespoon Kosher Salt; 1 teaspoon Freshly Ground Black Pepper

12 ingredients

3 steps

Ingredients

4 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 whole Garlic Cloves, Minced
1 cup Basmati Rice
1/4 cups Small Diced Carrot
2 whole Roma Tomatoes, Diced And Drained On Paper Towels
2 cups Chicken Stock, Preferably Home Made
1/4 cups Frozen Corn
1/4 cups Frozen Peas
1 bunch Fresh Cilantro, Chopped
1 Tablespoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper

Directions

1

In a skillet, add oil and put pan on medium heat. Add onion and saute for 3 minutes. Add garlic and saute for about 30 seconds until fragrant. Add rice and stir and saute for 1 minute. Add carrots, tomatoes and chicken stock and bring to a boil. Cover with lid tightly. Turn stove down to low. Cook on very low heat for 20 minutes. Next, add peas, corn and cilantro. Salt and pepper to taste. Fluff with fork and let sit off heat for 5 minutes. Fluff with fork again. Let sit up to 10-15 minutes and serve.
2

This is a delicious and easy dish.
3

When I chop the tomatoes in the winter months, I add a sprinkle of salt while they are draining.