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:
- 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.
- 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.
