Mexican Rice

Authentic Mexican rice with tomato, vegetables, and spices - perfect side dish

Ingredients

Ingredients

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 3 cloves garlic, minced
• 1/2 medium onion, finely diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/3 cup tomato sauce
• 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup)
• 2 teaspoon salt
• 1 carrot, diced small
• 1/2 cup peas (frozen or fresh)
• 3 cups water
• 1-3 whole serrano peppers, optional

Instructions

1. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes)
2. Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.)
3. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork
4. Taste test. Spruce up with more salt, pepper, and cholula as necessary