Recipe Library
Nina's Mexican Rice
The rice sizzles in hot oil until each grain turns golden and fragrant, then simmers in tomato laced broth until tender and plump. Sweet bits of corn, peas, and carrots fold in at the finish, giving every spoonful a bright, savory taste.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 193
- Protein
- 4g
- Carbs
- 32g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 421mg
Ingredients
- 2 tablespoons canola oil
- 1 cup long-grain white rice (see Brown Rice Variation)
- 1/2 cup finely chopped onion
- 1/4 teaspoon salt
- 1 tablespoon minced garlic
- 1 8-ounce can tomato sauce
- 1 1/2 cups reduced-sodium chicken broth or vegetable broth
- 1/2 cup frozen mixed vegetables (such as corn, peas and carrots), thawed
Instructions
- Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
- Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.
- Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.