Ingredientes para Arroz Mexicana Mexican Rice
- 1 cup chopped onion
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup diced carrots
- 1 1/2 cups uncooked long-grain rice
- 1 tbsp dried ancho chile powder
- 1 tsp ground cumin
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups chicken or vegetable broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup diced green bell pepper
- 1/2 tsp dried oregano
- Salt and pepper to taste
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Cómo preparar Arroz Mexicana Mexican Rice
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and diced carrots. Cook for 3 minutes, stirring occasionally.
- Stir in the rice and cook for 2-3 minutes, until lightly golden. Sprinkle with chili powder and cumin; stir to coat.
- Add chicken or vegetable broth, frozen peas, and corn. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed. Stir gently halfway through cooking.
- Season with salt and pepper to taste. Fluff with a fork before serving. Enjoy your delicious Arroz Mexicana!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
2g
Carbs
14g
