Mamacita's Mexican Rice recipe

All Recipes Side Dish Vegetables Green Peas

Ingredients

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Nutrition Info

156.3 calories
carbohydrate: 29.6 g
cholesterol: : -
fat: 2.7 g
fiber: 1.2 g
protein: 3.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 34.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

  2. Pour chicken broth into rice mixture and bring to a boil, stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

  3. Stir peas and carrots into cooked rice, garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

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