Ugh Monday’s- am I right? Big day ahead. Planning on going into the kitchen to wash my hands, get a snack, cook up a little MEXICAN RICE for dinner, go for a walk out my back door and in through the front, wash my hands. Zoom Conference,maybe empty my dishwasher, gonna play it by ear I don’t want to burn out. Whatcha up to today?
A bowl of freshly made Mexican Rice. The tomato gives it a gorgeous ruby colour with the diced carrots sprinkled throughout the dish
Mexican Rice
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
3 tablespoons olive oil
1 1/2 cups long grain white rice
1/2 cup diced onion
1 large carrot diced (approximately 1/2 cup)
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon sea salt
8 ounces tomato puree
3 cups low-sodium chicken broth
Cilantro or parsley for garnish optional
INSTRUCTIONS
Heat oil in a skillet over medium-high heat. Add rice and cook for 3 or 4 minutes stiring occasionally, until lightly golden brown. Reduce heat to medium and add the onion, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato puree; cook and stir for a minute or two and then slowly stir in the chicken broth.
Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro or parsley (optional) and serve.
RECIPE NOTES
Optional: Add frozen corn or peas (thawed), mushrooms, bell pepper in addition to or in place of the potato and carrot.
