Arroz Mexicana Mexican Rice Recipe

Ingredients for Arroz Mexicana Mexican Rice

• 1 medium onion, chopped
• Olive Oil
• Garlic Clove
• 1/2 cup carrots, diced
• Raw Rice
• Dried Ancho Chile Powder
• 1 teaspoon ground cumin
• Tomatoes
• 3 1/2 cups chicken or vegetable broth
• 1 cup frozen peas (or 1 cup fresh peas, shelled)
• Corn
• Green Peppers
• Oregano

How to Make Arroz Mexicana Mexican Rice

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Add minced garlic and diced carrots. Cook for 3 minutes, stirring occasionally.
3. Stir in the rice and cook for 2-3 minutes, until lightly golden. Sprinkle with chili powder and cumin; stir to coat.
4. Add chicken or vegetable broth, frozen peas, and corn. Bring to a boil.
5. 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.
6. Season with salt and pepper to taste. Fluff with a fork before serving. Enjoy your delicious Arroz Mexicana!