Zutaten für 20 Minute Mexican Rice
- 1 cup long-grain rice
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1 tablespoon water
- 2 cups chicken broth (or vegetable broth)
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Zubereitung von 20 Minute Mexican Rice
- Heat 1 tablespoon of vegetable oil in a 2-3 liter saucepan over medium heat.
- Add 1 cup of long-grain rice and cook, stirring constantly, for 2 minutes until lightly toasted.
- Stir in 1/2 medium onion, chopped, and 2 cloves garlic, minced. Cook for 1 minute, stirring frequently.
- Add 2 cups of chicken broth (or vegetable broth for vegetarian option) and 1 teaspoon of ground cumin.
- Bring to a boil, stirring occasionally.
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- In a small bowl, combine 1 tablespoon of tomato paste with 1 tablespoon of water to create a smooth paste.
- Gently stir in the tomato paste mixture, 1/2 cup of frozen peas, and 1/2 cup of frozen carrots into the cooked rice.
- Fluff the rice with a fork before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
2g
Carbs
15g
