Serves 4
35 min
Easy Mexican Rice
Recipe GLPR435cd97283741e
A vibrant one-pan Mexican rice dish loaded with fresh vegetables, aromatic spices, and tangy salsa. This quick and flavorful side is perfect for weeknight dinners and pairs beautifully with any Mexican-inspired meal.
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Ingredients
2 tablespoons vegetable oil
1 cup long grain white rice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 to 2 cloves garlic, crushed
1 cup salsa
1 cup chicken broth
1 jalapeno, diced
1 small carrot, diced
1/3 cup frozen or fresh peas
Directions
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Optionally rinse the rice under cold water and drain well.
Add 1 cup of long grain rice to the hot oil and stir to coat evenly.
Sprinkle the ground cumin and salt over the rice, stirring frequently. Toast the rice mixture for about 8-9 minutes until it turns a light golden brown, stirring occasionally to prevent sticking.
During the last minute of toasting, add the crushed garlic cloves and stir to combine.
Pour in the salsa and chicken broth, stirring to combine. Stir in the diced jalapeno, diced carrot, and peas.
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and gently fluff the rice with a fork. Cover and let rest for 2 minutes before serving.
