Mexican Rice Recipe
Mexican Rice Recipe
Servings 4 people
Ingredients
- 1 c Basmati Rice rinsed, soaked and rinsed again
- 1 tsp Oil of your choosing
- 1/4 c Red Onion diced
- 1 tsp Garlic minced
- 1/4 c Corn
- 1 can Diced Tomatoes puree 1/2 and add the other half to the pan
- 1-1/2 c Vegetable Broth
- 2 tbsp Parsley (or Cilantro) chopped
- Salt & Pepper to taste
- Cumin, Cayenne and/or Chili Powder optional, to taste
Instructions
- Rinse and soak the rice for 20 minutes. Drain and rinse well. Set aside.
- Add a small amount of oil to a pan over medium-high heat and saute the onion for a few minutes.
- Add the chopped garlic, cook for a minute then add the corn, cooking for another 2-3 minutes.
- Add the soaked rice to the pan and saute for about 3 minutes.
- Using a can of diced tomatoes, pour half in with the rice mixture. Puree the remaining tomatoes in a food processor. Add to the rice along with the vegetable broth. Lower the heat to medium at this point.
- Season to taste. I give a lot of different flavor options in the recipe. I personally don't love cilantro, so I use parsley. You can use any seasonings you'd like and make it as mild (or spicy) as you can handle!
- Cover the pan and cook for 10-12 minutes. Stir, lower heat, replace cover and cook for another 10 minutes or until the rice is tender and done. Keep covered for another 10 minutes off of the heat. Fluff with a fork.
- Serve as a main dish or a side with our Jackfruit Flautas.