Mexican Rice
Ingredients
- 1 tbsp Oil
- 1 tsp Garlic (crushed)
- ½ cup Onion (finely chopped)
- 1½ cup Long grain rice (wash & soak for 15 minutes)
- ½ cup Tomato sauce
- 1½ cup Vegetable stock
- ¼ cup Carrots (diced)
- ¼ cup Red bell pepper (diced)
- ½ cup Corn kernals
- 1 tsp Salt (or to taste)
- ¼ tsp Black pepper
- ¼ tsp Enchilada seasoning
- ¼ tsp Ground cumin
- Green coriander (finely chopped - for garnish)
- Green onions (finely chopped - for garnish)
- Lemon wedge (for garnish)
Instructions
- In a large saucepan, heat oil on medium heat.
- Add garlic and onions and cook for a couple of minutes, stirring often.
- Drain the rice and add to the onions, stir to coat well.
- Add vegetable stock and tomato sauce. Stir and bring to a boil then lower heat and simmer for 2 minutes.
- Add the vegetables and the remaining spices.
- Stir and bring to a boil, reduce heat, cover and simmer until rice is cooked and all the liquid is absorbed. About 20 minutes.
- Fluff rice with a fork and garnish.
