Mexican Rice
With golden rice, sweet carrots, and tender peas, this fluffy Mexican rice brings color and tradition to the table. Enjoy it as a flavorful side or a satisfying meal on its own.
Ingredients
Calories:
473
Protein:
6
g
- 1.0 cups dry long-grain white rice
- hot water, for soaking
- 2.0 ripe tomatoes
- 2.0 cups water
- .25 cups onion, chopped
- 1.0 garlic, minced
- 8 tbsp. vegetable oil
- 1.0 cups diced carrots, cooked
- 1.0 cups peas, cooked
Preparation
- Soak the rice: Place the dry rice in hot water and let soak for 15 minutes. Drain well.
- Blend the sauce: In a blender, combine tomatoes, 2 cups of water, onion, garlic, and the bouillon cube. Blend until smooth.
- Toast the rice: Heat oil in a saucepan over medium heat. Add rice and spread it evenly. Let it cook undisturbed until moisture evaporates, about 1½ minutes, then stir constantly until golden brown.
- Cook the rice: Pour the blended tomato mixture into the rice. Bring to a boil, then reduce heat to low. Cover and cook until the liquid is absorbed and rice is tender.
- Finish and serve: Remove from heat. Stir in the cooked carrots and peas. Serve warm.
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