Saturday, January 1, 2011

Mexican Rice

I got this recipe from a trusted cookbook of mine called: Mexican Cooking Made Easy by Diane Soliz Martese. It's in both English and Spanish and from what I can tell (and what the author claims), has extremely authentic Mexican dishes. This rice adds a colorful addition to any meal. Did I mention, it's supper healthy too?

Mexican Rice
  • 1 cup long grain rice
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tomato, chopped
  • 2 carrots, finely chopped
  • 1 cup each, chicken broth, water
  • 1 tsp. salt 1/8 tsp. pepper
  • 1 cup peas
  1. Heat 2 Tbsp oil over medium heat. Add rice and saute until lightly browned. Add onion and garlic and continue to saute until brown. 
  2. Add tomatoe, carrots, broth, water, salt and pepper and bring to a boil. Once boiling, simmer with lid for 20 minutes. 
  3. After 20 minutes, mix in peas and continue to simmer for another 10.

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