Mexican Rice

Name: Mexican Rice
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 5-6 serving(s)
Ingredients: 1 cup white rice (uncooked); 2 (14 ounce) cans chicken broth (Swanson Brand); 1 garlic clove (chopped); 1/2 teaspoon cumin seed; 2 -3 tablespoons canola oil; 1/4 chopped onion; 1/8-1/4 chopped green bell pepper; 1 chopped fresh tomato; 6 -7 teaspoons tomato sauce; 1/4 cup frozen peas (optional); 1 pinch salt and pepper, to taste

(6)

Recipe by Jan 7

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens.

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READY IN: 39mins

SERVES: 5-6

UNITS: US

INGREDIENTS

Nutrition

1

cup white rice (uncooked)
2

(14 ounce) cans chicken broth (Swanson Brand)
1

garlic clove (chopped)
¹⁄₂

teaspoon cumin seed
2 -3

tablespoons canola oil
¹⁄₄

chopped onion
¹⁄₈ - ¹⁄₄

chopped green bell pepper
1

chopped fresh tomato
6 -7

teaspoons tomato sauce
¹⁄₄

cup frozen peas (optional)
1

pinch salt and pepper, to taste

DIRECTIONS

Crush garlic and cumin together in mocajete.
Add small amount of chicken broth to mocajete.
Place oil in pan. Add rice and cook until lightly browned.
Add onion and bell pepper to pan.
Saute a few minutes, then add the fresh tomatoes and cook a few more minutes.
Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste.
Cover and simmer 10-15 minutes, add frozen peas.
Cover and simmer on medium to low flame until liquid is absorbed.
enjoy!

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