Name: Mexican Rice
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 tbsp. extra-virgin olive oil -; 2 carrots, finely chopped -; 1 small green bell pepper, seeds and ribs removed, finely chopped -; 1 small yellow onion, finely chopped -; 3 cloves garlic, thinly sliced -; 2 c. long-grain rice, rinsed, drained -; 2 tbsp. tomato paste -; 2 1/2 c. low-sodium chicken broth -; 1 (14-oz.) can fire-roasted diced tomatoes, drained -; 1 (8-oz.) can tomato sauce -; 3/4 tsp. ground cumin -; 1/2 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 1/4 c. chopped fresh cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Rice

1. 3 tbsp. extra-virgin olive oil -

2. 2 carrots, finely chopped -

3. 1 small green bell pepper, seeds and ribs removed, finely chopped -

4. 1 small yellow onion, finely chopped -

5. 3 cloves garlic, thinly sliced -

6. 2 c. long-grain rice, rinsed, drained -

7. 2 tbsp. tomato paste -

8. 2 1/2 c. low-sodium chicken broth -

9. 1 (14-oz.) can fire-roasted diced tomatoes, drained -

10. 1 (8-oz.) can tomato sauce -

11. 3/4 tsp. ground cumin -

12. 1/2 tsp. dried oregano -

13. Kosher salt -

14. Freshly ground black pepper -

15. 1/4 c. chopped fresh cilantro -

How to cook deliciously - Mexican Rice

1. Stage

In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.

2. Stage

Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.

3. Stage

Fluff rice with a fork. Top with cilantro.