Mexican Rice
A rice pilaf cooked with tomato, broth, and aromatics, finished with sautéed vegetables. Rice grains remain separate and fluffy, absorbing the savory broth.
Ingredients
Method
Rinse the rice under cold water until the water runs clear, then drain well.
Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add the drained rice and stir constantly for 2 minutes to lightly toast the grains.
Pour in vegetable broth and tomato puree, stirring to combine. Add cumin, chili powder, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Stir in the bell pepper and corn, then cover and continue simmering for 5 minutes until rice is tender and broth is absorbed.
Remove from heat and let rest, covered, for 2 minutes. Fluff with a fork and garnish with fresh cilantro and a squeeze of lime juice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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