When making rice dishes, Mexican cooks often brown raw rice before boiling or steaming it. We used that method here, and then added a few colorful veggies and spices, to make this Mexi Veggie Rice.
What you will need:
- 2 tablespoons vegetable oil
- 1 cup long- or whole-grain brown rice
- 1 (14-1/2-ounce) can diced tomatoes, drained
- 1 package (10 ounces) frozen peas and carrots
- 1/2 onion, chopped
- 1 fresh jalapeno peppers, stems and seeds removed, chopped
- 2 garlic clove, minced
- 4 cups ready-to-use chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
What to do:
- In a large skillet, heat the oil over medium-high heat.
- Add the rice and sauté for 3 to 4 minutes, or just until golden, stirring constantly. Add the remaining ingredients and bring to a boil.
- Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender and the liquid is absorbed.
Any type of rice, except instant, will work here. As a matter of fact, the rice most commonly used in
Mexico is what we would consider a medium-grain rice.