Zutaten für Arroz De Mexico Mexican Rice
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 2 cups chicken or vegetable broth
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup frozen peas
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup chopped carrot
- Garlic Salt
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
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Zubereitung von Arroz De Mexico Mexican Rice
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of long-grain rice and sauté for 5-7 minutes, stirring frequently, until lightly golden.
- Add 1/2 cup of chicken or vegetable broth, 1/2 cup chopped onion, and 1/2 cup chopped bell pepper (any color). Sauté for 2-3 minutes, until softened.
- Stir in 1 1/2 cups of chicken or vegetable broth, 1/2 cup frozen peas, 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup chopped carrot, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all the broth is absorbed and the rice is cooked through. Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
2g
Carbs
14g
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Lactose 60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation North American Low Protein Healthy Rice American Mexican Southwestern United States Tex Mex Low Fat Dietary Low Cholesterol Low Saturated Fat Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Pasta Rice And Grains White Rice Long Grain Rice Presentation Served Hot
