Mexican Rice
Mexican Rice with carrots and peas makes the perfect side for fajitas, tacos, or quesadillas.
Servings: 10
Ingredients
- 1/3 cup vegetable oil
- 1 medium yellow onion, diced
- 2 tablespoons minced garlic, about 6 cloves
- 4 cups long grain rice
- 3 medium carrots, diced
- 1 (14-ounce) can plain tomato sauce
- 7 cups chicken stock
- 2 cups frozen peas
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- cilantro for garnish
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Saute onion and garlic for 2 minutes.
- Add rice and cook, stirring frequently, until light brown, about 5 minutes.
- Add carrots, tomato sauce, and chicken broth. Bring to a boil, decrease heat to medium-low and add peas, salt, pepper, cumin, and chili powder
- Cover and cook until liquid is absorbed, 15 to 20 minutes.
- Remove rice from heat and let sit 10 minutes. Fluff and serve.
Nutrition
Calories: 325kcal