Description
My mother-in-law gave me this basic Mexican rice recipe that I’ve updated. Here it is.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 ½ cups chicken broth
- 1 tomato, seeded and diced
- ½ teaspoon ground cumin
- ½ teaspoon Spanish saffron
- salt and ground black pepper to taste
- ¼ cup frozen peas and carrots, thawed
- 1 sprig fresh cilantro (Optional)
Instructions
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted
- about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant
- about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato
- cumin
- saffron
- salt
- and black pepper into broth and bring to a boil. Cover
- reduce heat to low
- and simmer until rice is cooked
- about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6