Mexican Rice

Jan #7's Note:

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens.

• Total Time: 39 mins
• Prep Time: 15 mins
• Cook Time: 24 mins

Ingredients:

Servings: 5

• 1 cup white rice (uncooked)
• 2 (14 ounce) cans chicken broth (Swanson Brand)
• 1 garlic clove (chopped)
• ½ teaspoon cumin seed
• 2 -3 tablespoons canola oil
• ¼ chopped onion
• 1⁄8;-¼ chopped green bell pepper
• 1 chopped fresh tomato
• 6 -7 teaspoons tomato sauce
• ¼ cup frozen peas (optional)
• 1 pinch salt and pepper , to taste

Directions:

1. Crush garlic and cumin together in mocajete.
2. Add small amount of chicken broth to mocajete.
3. Place oil in pan. Add rice and cook until lightly browned.
4. Add onion and bell pepper to pan.
5. Saute a few minutes, then add the fresh tomatoes and cook a few more minutes.
6. Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste.
7. Cover and simmer 10-15 minutes, add frozen peas.
8. Cover and simmer on medium to low flame until liquid is absorbed.
9. enjoy!

Reviews

[gailanng]

I think I died...but didn't make the cut cuz I'm still hear gorging myself.

[*SimplyME*]

Thanks for posting this recipe. I always have trouble making Mexican rice and this was came out perfect for me. Made for PAC Spring 08.

[JustJanS]

This was excellent and much enjoyed by everybody. I used tomato paste instead of the sauce and water and stock powder instead of the canned broth which we don't get here. I was especially looking for a rice with vegetables in it so I didn't need another side dish. I chopped about a tablespoon of pickled jalapeno and added that to the rice too. A super easy recipe that I'll be making again soon thank you.