Mexican Rice (Recipe 145 of 150)

Mexican rice is one of the recipes I'm forever chasing to find the "perfect" recipe. I've come close and have several recipes I like. This recipe will be added to the list. 

It was flavorful and Damn Delicious (hahah I couldn't resist - that's the name of the blog I got it from). 

So, I didn't add any of the veggies - except the onion, but I don't count that as a vegetable. I'm not a fan of veggies in my Mexican rice. 

Mexican Rice

Recipe from Damned Delicious

Serves 6

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups basmati rice
• 1 (8-ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 1 cup corn kernels
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.

Serve immediately, garnished with cilantro, if desired.