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!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6
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
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Rinse and soak rice in water for 15-20 minutes, then drain and set aside.
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Heat olive oil in pan on medium heat.
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Add chopped red onion and cook for 1 minute, then add chopped jalapeno and cook for 1 more minute.
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Add chopped garlic and cook for another minute.
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Add yellow corn and mix, then add cumin powder, salt, and pepper, and mix well.
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Add soaked rice to the pan and saute for 2-3 minutes.
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Add crushed tomatoes and vegetable broth or water and mix, lowering the heat to medium.
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Cover the pan and cook for 10 minutes.
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After 10 minutes, lower the heat, cover, and cook until rice is soft and done (about 15-20 minutes).
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Switch off the flame and leave the rice covered.
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Remove cover after 10-15 minutes, fluff with a fork, and add cilantro and lime juice.