Mexican Rice

Name: Mexican Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

(1)

Recipe by Florida Cook

Lovely Mexican Rice that goes well with tacos or any other Mexican dish.

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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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