Mexican Rice Recipe

Preparation

1. 1

   Rinse the Rice

   Place the long grain white rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.

2. 2

   Sauté the Onion and Garlic

   In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Spices

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

4. 4

   Add Rice

   Add the rinsed rice to the saucepan and stir well to coat the grains with the oil and spices. Cook for 2 minutes, stirring occasionally, to lightly toast the rice.

5. 5

   Add Broth and Vegetables

   Pour in the vegetable broth (or water) and add the frozen peas and carrots mix. Bring the mixture to a boil.

6. 6

   Simmer

   Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

7. 7

   Fluff and Serve

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