Arroz Mexicana (Mexican Rice)

Chef PotPie's Note:

This is a really good Mexican rice recipe. I thought my kids would never want anything but the "Spanish Rice" that comes in a box, but as they grew their tastes matured too, thank goodness! I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it! UPDATE: Thanks to my Zaar friends Rita and Paula, I've edited my mistake in the amount of broth originally posted to 3 1/2 cups.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 medium onion (finely chopped)
• 1 tablespoon olive oil
• 1 garlic clove (finely chopped)
• 1 small carrot (diced)
• 2 cups raw rice
• 2 tablespoons dried ancho chile powder
• 2 teaspoons cumin
• 1/2 cup tomato (chopped)
• 3 1/2 cups broth
• 1/4 cup peas
• 1/4 cup corn
• 2 tablespoons green peppers (diced)
• 1 pinch oregano

Directions:

1. Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
2. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
3. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

Reviews

[AZPARZYCH]

Good rice and not too spicy; just the way we like it. I used red pepper instead of green, but otherwise made as written. Made 1/2 the recipe since just DH and I eat rice. Made for I Recommend Tag.

[Karen Elizabeth]

Very good rice, made as per recipe except that I omitted the carrot and upped the green pepper. A good flavour without being overpowering, I doubled the recipe because we often eat rice and its good to have already cooked rice convenient in the fridge or freezer! Thank you, much enjoyed, made for ZWT8

[Dienia B.]

loved this just used frozen mixed veggies in this easy good flavor