Mexican Rice With Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 47mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large nonstick frying pan or a dutch oven put the oil and onion.
  • Stir-fry over medium heat for 5 minutes.
  • Move the onion to the side of the pan and add the garlic.
  • Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
  • Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
  • Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
  • Add the tomato, corn and the carrot, cumin and oregano.
  • Stir-fry for one more minute.
  • Add the chicken broth (or vegetable broth or water).
  • Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
  • Remove from heat and let the rice rest, covered, for a few minutes.
  • Stir in the peas and salt.
  • Check for salt and then garnish with cilantro.
  • You may eliminate any of the vegetables that you don't like.
Advertisement