Vegetarian Mexican Rice
A flavorful, easy side dish for any weeknight dinner.
Servings: 4 servings
Ingredients
- ¼ cup vegetable oil
- 1½ cups long grain white rice
- 1 garlic clove, minced
- ¼ cup finely diced yellow onion
- ¼ cup tomato sauce about 4 ounces
- 2 teaspoons tomato boullion
- ½ cup peas
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 3 cups vegetable broth or water
Instructions
- Heat the oil in a large pan over medium-high heat. Add the rice and stir, cooking and toasting for 7-10 minutes, until golden brown but not burnt.
- Add the garlic and onion, stir to combine and sauté for 1 minute, just until they are softened and fragrant.
- Add the tomato sauce, tomato boullion, peas, cumin, and salt.
- Pour in the broth and gently stir.
- Cover and reduce the heat to low. Simmer on low for about 20 minutes, just until the rice is cooked and little liquid remains.
- Remove from heat and allow to rest, undisturbed, for 5 minutes.
- Uncover and fluff rice with a fork before serving.
Notes
Makes approximately 4-5 servings.
Rinse the rice until the water runs clear before using in the recipe.
Nutrition
Calories: 408kcal | Carbohydrates: 63g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1074mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg