An easy, stove-top rice
side dish that pairs perfectly with a Mexican-themed menu.
Arroz
a la Mexicana (Mexican Rice)
- 1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced
- Cook rice in hot oil in
2 to 3-quart saucepan over medium heat, stirring constantly,
about 2 minutes.
- Stir in onion and garlic;
cook, stirring, about 1 minute.
- Add broth and cumin. Heat
to boiling; stir once or twice. Lower heat to simmer; cover with
tight-fitting lid. Cook 15 minutes or until rice is tender and
liquid is absorbed.
- Combine tomato paste and
1 tablespoon water.
- Stir tomato mixture, peas,
and carrots into rice; fluff with fork.
Makes 4 servings.
Recipe provided courtesy
of USA Rice Federation.
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