Mexican Rice

11 ingredients
3 steps

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Uncooked Long Grain Rice
  • 4 cloves Garlic, Minced
  • 2 cups Chicken Broth
  • 3/4 cups Onion, Diced
  • 1 whole Roma Tomato, Diced
  • 1/4 cups Plain Tomato Sauce
  • 1 teaspoon Cumin Powder
  • 1 whole Chipotle Pepper, Diced
  • 1 teaspoon Salt, Or To Taste
  • 1/4 cups Frozen Peas

Directions

  1. 1
    Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.
  2. 2
    Do not lift the lid, just let it do its thing for the 20 minutes. At the 20 minute point, lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.
  3. 3
    Once the peas are heated through, you are ready to plate and serve. I plated mine with my chipotle and orange pork tacos. The beauty about making this Mexican rice, is that you have nice leftovers for a day or so (if it lasts that long!). Enjoy.

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