Lovely Mexican Rice that goes well with tacos or any other Mexican dish.
- Ready In:
- 2 cups long grain white rice
- 1⁄4 cup canola oil
- 1 yellow onion, cut into 1 inch chunks
- 1 bell pepper, any color cut into 1 inch pieces
- 3 garlic cloves, minced or 3 teaspoons garlic powder
- 3⁄4 cup tomato puree
- 2 teaspoons sea salt
- 2 3⁄4 cups chicken broth
- 3⁄4 cup frozen peas
- Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes.
- Add the onion and bell pepper and saute another 5 - 10 minutes.
- The important thing is to make sure the rice is toasted to a nice golden brown.
- Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off
- the garlic as it comes out, with a knife.
- Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
- Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes.
- Reduce heat to low, cover and simmer for 20 minutes.
- When it's done, turn off the heat, remove the lid and stir in the peas.
- wait 5 minutes before serving.
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I made this rice tonight to go with our enchiladas. It turned out pretty good. It was not wet or sticky at all because the rice had been toasted. My husband and I agreed that it was lacking some kind of flavor, though. I can't quite put my finger on what, maybe a little cumin?? If you want a Mexican Rice that doesn't clump or stick together, give this recipe a try. Made for Fall P.A.C. '09.Reply