Mexican Rice With Vegetables

Total Time: 47 mins Preparation Time: 15 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 4 tablespoons oil
• 1/2 onion, finely diced
• 2 teaspoons garlic, minced
• 1 serrano chili, minced
• 1/2 green bell pepper, finely diced
• 2 cups rice
• 1 tomato, diced
• 1/4 cup frozen corn, thawed
• 1/2 carrot, grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 3/4 cups chicken broth
• 1/2 cup frozen peas, thawed
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped, for garnish

Recipe

• 1 in a large nonstick frying pan or a dutch oven put the oil and onion.
• 2 stir-fry over medium heat for 5 minutes.
• 3 move the onion to the side of the pan and add the garlic.
• 4 stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
• 5 add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
• 6 add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
• 7 add the tomato, corn and the carrot, cumin and oregano.
• 8 stir-fry for one more minute.
• 9 add the chicken broth (or vegetable broth or water).
• 10 bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
• 11 remove from heat and let the rice rest, covered, for a few minutes.
• 12 stir in the peas and salt.
• 13 check for salt and then garnish with cilantro.
• 14 you may eliminate any of the vegetables that you don't like.