Mexican Rice

Mexican rice can undoubtedly be made comfortable, and it tastes a million times better as well!
This Mexican rice comes together so easily and quickly in a single pot, which makes for an easy clean-up. You can also throw in your favorite veggies....

 

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 mugs basmati rice
• 1 (8-ounce) can tomato sauce
• 1/2 mugs vegetable stock
• 1 mug corn bits
• 1/2 mug solidified peas
• 1/2 mug diced carrots
• 1/4 teaspoon bean stew powder
• 1/4 teaspoon cumin
• Genuine salt and crisply ground dark pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons cleaved crisp cilantro leaves

How to make:

1. Heat olive oil in a vast skillet over medium hotness. Include garlic and onion, and cook, mixing oftentimes, until onions have gotten to be translucent, around 2-3 minutes. Mix in rice until toasted, around 2 minutes.
2. Mix in tomato sauce and vegetable stock, and bring to a stew, around 2 minutes. Blend in corn, carrots, peas, bean stew powder and cumin; season with salt and pepper, to taste. Heat to the point of boiling; cover, decrease high temperature and stew until rice is cooked through, around 13-16 minutes. Mix in tomatoes.

Serve instantly, embellished with cilantro, if fancied.