Mexican Rice Foods Hotels and Restaurant Dish

🟣YIELDS: 8 serving(s)

🟣PREP TIME: 15 mins

🟣TOTAL TIME: 45 mins

🟣CAL/SERV: 260

🔹Ingredients

🔹SAVE TO MY RECIPES

🔹3 tbsp. extra-virgin olive oil

🔹2 carrots, finely chopped

🔹1 small green bell pepper, seeds and 🔹ribs removed, finely chopped

🔹1 small yellow onion, finely chopped

🔹3 cloves garlic, thinly sliced

🔹2 c. long-grain rice, rinsed, drained

🔹2 tbsp. tomato paste

🔹2 1/2 c. low-sodium chicken broth

🔹1 (14-oz.) can fire-roasted diced 

🔹tomatoes, drained

🔹1 (8-oz.) can tomato sauce

🔹3/4 tsp. ground cumin

🔹1/2 tsp. dried oregano

🔹Kosher salt

🔹Freshly ground black pepper

🔹1/4 c. chopped fresh cilantro

🔴Directions

🟣Step 1

🔹In a large skillet over medium-high heat, 🔹heat oil. Add carrots, bell pepper, onion, 🔹and garlic and cook, stirring frequently, 🔹until onions are translucent, about 7 🔹minutes. Add rice and tomato paste and 🔹cook, stirring, until grains are toasted, 2 🔹to 3 minutes.

🟣Step 2

🔹Pour in broth, diced tomatoes, and 🔹tomato sauce; season with cumin, 🔹oregano, salt, and pepper. Bring to a 🔹boil. Cover and reduce heat to low. 🔹Simmer, stirring occasionally, until rice 🔹is cooked through and liquid is 🔹absorbed, about 17 minutes. 

 

🟣Step 3

🔹Fluff rice with a fork. Top with cilantro.

🔹mexican rice with tomatoes, onion and 🔹fresh cilantro