Ingredients
Scale
- 2 tbsp vegetable oil
- 2 cups long-grain white rice
- 0.5 white onion, finely diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 can (15 oz) tomato sauce
- 0.5 cup diced carrots
- 0.5 cup frozen peas
- 1 bay leaf
- 0.5 tsp cumin
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.25 cup fresh cilantro, for garnish
Instructions
- Toast the rice: Heat the vegetable oil in a large pot over medium heat. Add the long-grain rice and toast it until it turns a light golden color, stirring frequently.
- Build the flavor: Stir in the diced onion and minced garlic. Cook until the onion is soft and translucent.
- Simmer until tender: Pour in the chicken broth and add the tomato sauce, diced carrots, frozen peas, bay leaf, cumin, salt, and pepper. Bring the mixture to a boil. Reduce the heat and cover the pot. Let it simmer for about 20 minutes or until the rice is tender and all the liquid is absorbed.
- Rest, fluff, and serve: Remove the pot from heat and let it sit covered for 5 minutes. Then, remove the bay leaf and fluff the rice with a fork. Garnish with fresh cilantro before serving.
Notes
Rinse the rice before toasting for a fluffier texture. You can also experiment with additional flavors like bell peppers or corn.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg