Mexican Rice

Description

Tomato-rich skillet rice with carrots, peppers, garlic, and cilantro.

Citation
Source attribution preserved in the raw notes: Parker Feierbach.

Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and diced
• 1 small green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, thinly sliced
• 2 cups long-grain rice, rinsed and drained
• 1 tablespoon tomato paste
• 2 1/2 cups low-sodium chicken broth
• 1 can fire-roasted diced tomatoes, drained (14 ounces)
• 1 can tomato sauce (8 ounces)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and black pepper, to taste
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Cook the carrots, bell pepper, onion, and garlic until the onion turns translucent, about 5 minutes.
3. Add the rice and tomato paste and cook, stirring, until the grains are lightly toasted, 2 to 3 minutes.
4. Pour in the broth, diced tomatoes, and tomato sauce. Season with cumin, oregano, salt, and pepper.
5. Bring to a boil, cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 17 minutes.
6. Stir in the cilantro before serving.