20 Minute Mexican Rice

4.00 (8)
⏱ 23 mins 🍽 4 serving(s) 🏷 White Rice

This speedy Mexican rice is prepared in a single saucepan and ready in about 23 minutes. Uncooked rice is first toasted in oil before onion and garlic are added. Beef broth and cumin create the cooking liquid. Once simmered until tender, the rice is fluffed with a mixture of tomato paste, peas, and diced carrots for a colourful and satisfying result. It yields four portions.

20 Minute Mexican Rice

Ingredients

  • 1 cup uncooked rice
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, smashed
  • 1 3/4 cups beef broth
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1/2 cup frozen green pea, thawed
  • 1/2 cup cooked carrot, diced

Method

  1. In a 2 to 3 litre saucepan, toast the uncooked rice in hot oil, stirring constantly for about 2 minutes.
  2. Mix in the chopped onion and smashed garlic, continuing to stir for about 1 minute.
  3. Pour in the beef broth and add the ground cumin.
  4. Bring the mixture to a boil, giving it one or two stirs.
  5. Reduce the heat to a simmer and cover the pan with a tight-fitting lid.
  6. Allow it to cook for 15 minutes until the rice is tender and the liquid is fully absorbed.
  7. In a separate small bowl, blend the tomato paste with 1 tablespoon of water.
  8. Gently fold the tomato mixture, thawed peas, and diced cooked carrots into the rice, then fluff everything with a fork.

Nutrition (per serving)

Sodium314200 mg

Recipe details

CategoryWhite Rice
AuthorDerf2440