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Mexi-Vegi Rice

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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:

  1. In a large skillet, heat the oil over medium-high heat.
  2. 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.
  3. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender and the liquid is absorbed.

Note:

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.

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