20 Minute Mexican Rice Recipe

Ingredients for 20 Minute Mexican Rice

• 1 cup long-grain rice
• Vegetable Oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• Beef Broth
• Ground Cumin
• 1 tablespoon tomato paste
• Frozen Green Pea
• Carrot

How to Make 20 Minute Mexican Rice

1. Heat 1 tablespoon of vegetable oil in a 2-3 liter saucepan over medium heat.
2. Add 1 cup of long-grain rice and cook, stirring constantly, for 2 minutes until lightly toasted.
3. Stir in 1/2 medium onion, chopped, and 2 cloves garlic, minced. Cook for 1 minute, stirring frequently.
4. Add 2 cups of chicken broth (or vegetable broth for vegetarian option) and 1 teaspoon of ground cumin.
5. Bring to a boil, stirring occasionally.
6. 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.
7. In a small bowl, combine 1 tablespoon of tomato paste with 1 tablespoon of water to create a smooth paste.
8. Gently stir in the tomato paste mixture, 1/2 cup of frozen peas, and 1/2 cup of frozen carrots into the cooked rice.
9. Fluff the rice with a fork before serving. Enjoy!