Mexican Rice Recipe

Directions

1. 1

   Prepare the Rice

   Rinse the long-grain white rice under cold water until the water runs clear. This helps to remove excess starch.

2. 2

   Sauté Onions and Garlic

   In a medium saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. 3

   Add Tomatoes and Spices

   Stir in the chopped tomato, chili powder, cumin, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes soften.

4. 4

   Toast the Rice

   Add the rinsed rice to the saucepan, stirring to coat with the spices. Cook for about 2 minutes until the rice is slightly toasted.

5. 5

   Add Liquid

   Pour in the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.

6. 6

   Add Vegetables

   After 15 minutes, add the frozen peas and carrots mix on top of the rice. Do not stir. Cover again and cook for an additional 5 minutes until the vegetables are heated through and the rice is tender.

7. 7

   Fluff and Garnish

   Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, gently fluff the rice with a fork, stir in the chopped cilantro, and serve warm.