Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!
4.6 stars (57 ratings)
Ingredients
1tablespoonolive oil
2clovesgarlic, minced
1onion, diced
1 ½cupsbasmati rice
18-ounce can tomato sauce
1 ½cupsvegetable broth
1cupcorn kernels
½cupdiced carrots
½cupfrozen peas
¼teaspoonchili powder
¼teaspooncumin
Kosher salt and freshly ground black pepper, to taste
2Roma tomatoes, diced
2tablespoonschopped fresh cilantro leaves
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
Serve immediately, garnished with cilantro, if desired.