You are here

Mexican Style Red Rice

fast.cook's picture
  Canola oil 1 Tablespoon
  Onion 1 , chopped
  Long-grain white rice 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Chili powder 1 1⁄2 Teaspoon
  Canned reduced-sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Carrots 2 , diced
  Salt 1⁄2 Teaspoon
  Canned diced tomatoes with jalapenos 14 1⁄2 Ounce, drained (1 Can)
  Frozen corn kernels 1⁄3 Cup (5.33 tbs)
  Frozen peas 1⁄3 Cup (5.33 tbs)

1 Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring occasionally, until golden, 3-4 minutes. Add the garlic and chili powder; cook, stirring frequently, until fragrant, about 30 seconds.
2 Stir in the broth, water, carrots, and salt. Reduce the heat and simmer, covered, 15 minutes. Stir in the tomatoes, corn, and peas; return to a simmer. Cook covered, until the rice is tender and the liquid is absorbed, about 10 minutes. Fluff with a fork before serving.

Recipe Summary

Side Dish
Stir Fried

Rate It

Your rating: None
Average: 4.3 (18 votes)