Mexican Rice

Ingredients

• 1 cup long-grain white rice

• 2 tablespoons vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup diced tomatoes (or 1/2 cup tomato paste or 1 cup tomato sauce)

• 2 cups water

• 1 chicken bouillon cube (or 1 teaspoon tomato chicken bouillon powder)

• 1/2 cup frozen peas

• 1/2 cup diced carrots

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon ground cumin (optional)

• 1/4 teaspoon chili powder (optional)

• Fresh cilantro, chopped (for garnish)

Directions

1.  Prepare the Rice:

• Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

2.  Cook the Vegetables:

• Heat the vegetable oil in a large skillet or saucepan over medium heat.

• Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

3.  Toast the Rice:

• Add the rinsed rice to the skillet and stir to coat the rice with the oil. Continue to cook, stirring frequently, until the rice starts to turn golden brown, about 5-7 minutes.

4.  Add Tomatoes:

• Stir in the diced tomatoes (or tomato paste or sauce). If using tomato paste, you may need to add a bit more water later to ensure the rice cooks properly.

5.  Add Liquid and Seasonings:

• Dissolve the chicken bouillon cube in the 2 cups of water, then add this mixture to the skillet. Stir to combine.

• Add the peas and carrots.

• Season with salt, cumin, and chili powder (if using). Stir well.

6.  Cook the Rice:

• Bring the mixture to a boil, then reduce the heat to low.

• Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during cooking.

7.  Finish and Serve:

• Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes.

• Fluff the rice with a fork, garnish with chopped cilantro, and serve warm.