Ingredients for Ortega's Mexican Rice
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How to Make Ortega's Mexican Rice
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1/2 cup chopped onion and 2 minced garlic cloves to the melted butter. Sauté for 1 minute until fragrant.
- Add 1 cup of long-grain white rice and cook, stirring frequently, for 3-4 minutes, or until the rice is lightly golden.
- Stir in 1 (10 ounce) can of Ortega salsa, 1 1/2 cups of water, and 1 teaspoon of ground cumin.
- Add 1/2 cup of chopped carrots and 1/2 cup of frozen peas. Bring the mixture to a boil.
- Reduce heat to low, cover the saucepan tightly, and simmer for 25-30 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
9g
Carbs
8g