MEXICAN RICE

Mexican Rice image

Filled with flavorful ingredients, this is an excellent side dish for different entrées. It's easy to make, delicious and versatile.

Provided by Francine Lizotte

Time 35m

Number Of Ingredients 17

Ingredients

1 1/2 Tbsp canola oil
1/2 c onions (red or white), finely chopped
1/2 c red peppers, finely chopped
3 large cloves garlic, pressed
2 c long grain rice such as jasmine
1 can(s) (14 oz./398 ml) tomato sauce
1 can(s) (4 oz.) green chilies, drained
1 Tbsp taco seasoning
1 Tbsp granulated sugar
1/2 Tbsp chipotle chili powder
1 tsp ground cumin
1/2 tsp hot paprika
1/4 tsp ground turmeric
1/4 tsp ground himalayan sea salt
3 c low-sodium chicken broth
2 large roma tomatoes, seeded and diced
1 Tbsp fresh cilantro, chopped

Steps:

1. In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
2. Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving.
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=PSVl5ibyr6c

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