Mexican Rice
Mexican Rice
Friday night is Mexican night in my house -- the kids just love rice and black beans, loaded nachos and Quinoa Black Bean Enchiladas. This Traditional Mexican Rice dish with a little Chili Lime Margarita and a movie with the family is the perfect Friday night for me!
Ingredients
- 1 cup basmati rice
- 2 teaspoons olive oil
- 1 small red onion, (chopped)
- 1/2 jalapeno pepper, (seeded, chopped)
- 2 garlic cloves, (chopped)
- 3 tablespoons yellow corn
- 1/4 teaspoon cumin powder
- 1 cup crushed tomatoes
- 1 1/2 cups vegetable broth
- 1 lime
- 1 tablespoon cilantro, (chopped)
- Salt, (to taste)
- Black pepper, (to taste)
Instructions
- Rinse and soak rice in water for 15-20 minutes, then drain and set aside.
- Heat olive oil in pan on medium heat.
- Add chopped red onion and cook for 1 minute, then add chopped jalapeno and cook for 1 more minute.
- Add chopped garlic and cook for another minute.
- Add yellow corn and mix, then add cumin powder, salt, and pepper, and mix well.
- Add soaked rice to the pan and saute for 2-3 minutes.
- Add crushed tomatoes and vegetable broth or water and mix, lowering the heat to medium.
- Cover the pan and cook for 10 minutes.
- After 10 minutes, lower the heat, cover, and cook until rice is soft and done (about 15-20 minutes).
- Switch off the flame and leave the rice covered.
- Remove cover after 10-15 minutes, fluff with a fork, and add cilantro and lime juice.
