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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican rice Recipe

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This recipe for Mexican rice is from osbel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. extra-virgin olive oil

2 carrots, peeled, finely chopped

1 small green bell pepper, seeds and ribs removed, finely chopped

1 small yellow onion, finely chopped

3 garlic cloves, thinly sliced

2 cups long-grain rice, rinsed, drained

2 Tbsp. tomato paste

2 1/2 cups low-sodium chicken broth

1 (14-oz.) can fire-roasted diced tomatoes, drained

1 (8-oz.) can tomato sauce

3/4 tsp. ground cumin

1/2 tsp. dried oregano

salt

Freshly ground black pepper

1/4 cup finely chopped fresh cilantro
Directions:
Directions:
In a large skillet over medium-high heat, heat oil. Add carrot, bell pepper, onion, and garlic and cook, stirring frequently, until onions are softened, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
Step 2
Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.
Step 3
Fluff rice with a fork. Top with cilantro.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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