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Mexi Veggie Rice

(1 Votes)
SERVES
4
COOK TIME
35 Min
READY IN
35 Min

When making rice dishes, Mexican cooks often brown raw rice before boiling or steaming it. I use that method here and, with the addition of a few colorful veggies, we've got a really exciting side dish.

What You'll Need:
  • 2 tablespoons vegetable oil
  • 1 cup long- or whole-grain rice
  • 1 (14-1/2-ounce) can diced tomatoes, drained
  • 1 package (10 ounces) frozen peas and carrots
  • 1/2 a medium-sized onion, chopped
  • 2 fresh jalapeño peppers, stems and seeds removed, chopped
  • 1 garlic clove, minced
  • 1 can (14½ ounces) ready-to-use chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
What To Do:
  1. In a large saucepan, heat the oil over medium-high heat.

  2. Add the rice and sauté for 3 to 4 minutes, or just until golden, stirring constantly. Add the remaining ingredients and bring to a boil.

  3. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the rice is tender and the liquid is absorbed.

Notes

Any type of rice, except instant, will work here. As a matter of fact, the rice most commonly used in Mexico is what we would consider a medium-grain rice.

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