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)
⅓ cup
Tomato sauce
1½ cup
Water
¼ cup
Carrots
(diced)
¼ cup
Red bell pepper
(diced)
½ cup
Corn kernels
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
1
In a large saucepan, heat oil on medium heat.
2
Add garlic and onions and cook for a couple of minutes, stirring often.
3
Drain the rice and add to the onions, stir to coat well.
4
Add water and tomato sauce. Stir and bring to a boil then lower heat and simmer for 2 minutes.
5
Add the vegetables and the remaining spices.
6
Stir and bring to a boil, reduce heat, cover and simmer until rice is cooked and all the liquid is absorbed. About 20 minutes.
7
Fluff rice with a fork and garnish.