Enjoy the restaurant style Mexican rice at home by cooking it right and savouring the taste which is a million times better at home. Mexican rice is easy and comes together in a single pot.
You can add your favourite veggies or just go for onions, corn kernels, carrots and peas. The rice is then simmered into tomato sauce and chicken broth. For delish flavouring you can cumin and chilli powder.
Mexican rice is either served with tacos or enchiladas.
Ingredients:
· 1 tbsp olive oil
· 2 minced cloves of garlic
· 1 chopped onion
· 1½ cups of basmati rice
· 1 can of tomato sauce
· 1½ cup of vegetable broth
· 1 cup of corn kernels
· ½ cup of diced carrots
· ½ cup of frozen peas
· ¼ tbsp of chilli powder
· ¼ tbsp of cumin powder
· Freshly grinded black pepper to taste along with some salt
· 2 freshly chopped tomatoes
· 2 tbsp chopped cilantro leaves
Directions:
1. Heat the oil in a skillet and set the flame on medium. Add the minced garlic and chopped onion. Stir it frequently for about 2 to 3 minutes until the onions turn translucent.
2. Add the rice and stir it until it is toasted for about 2 minutes.
3. Now pour the tomato sauce and the vegetable broth and let it simmer for 2 minutes.
4. Toss in the carrots, corn, peas and sprinkle it with chilli powder and cumin. Season it with some salt and pepper as per the taste.
5. Lower the heat, cover it and let it boil for about 13 to 16 minutes. Once the rice is cooked, toss the finely chopped tomatoes.
6. Garnish it with cilantro leaves and serve it hot.
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