Easy Mexican Rice
Ingredients
- 1 ½ cups rice long-grain white or jasmine
- 3 cups veggie broth or water
- 8 oz tomato sauce canned
- 12 oz frozen veggies (about 2 cups) any mix of the following works: peas, carrots, and/or corn
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp chipotle smoked jalapeno powder or ancho chili powder (this one is optional)
Optional Toppings
- 1 fresh sliced jalapeno
- 5 small sprigs cilantro
- 1 lime, juiced
Instructions
- In a saucepan over medium-high heat, add a few tablespoons of neutral oil. Then, pour in the rice (do NOT wash the rice first. We are toasting the rice, which serves the same function as washing it, plus adds a nice nutty flavor).
- Stir the rice frequently for ~5-10 minutes, until much of it has visibly turned golden brown.
- Next, add: tomato sauce, veggie broth, seasonings, and frozen veggies. Stir well.
- Bring to a boil.
- If using, add optional toppings on top: one sliced jalapeno, a few sprigs of cilantro on top. Don't use the lime yet, save it until the end.
- Place a lid on the pan, and once covered, reduce heat to low. Allow it to cook for ~20 minutes WITHOUT stirring.
- After 20 minutes, turn off the heat. Use a fork to gently fluff the rice. Place the lid back on, and allow the rice to sit for five minutes with no heat on (it will absorb more steam and become fluffier).
- Squeeze fresh lime juice on top. Enjoy!
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