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rice mexicano

(2 ratings)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

This is a great recipe that I found on a blog called "tablespoon." It went really well with the Chicken Enchiladas I made. I forgot the tomato, so my picture doesn't have that in it.

(2 ratings)
yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For rice mexicano

  • 3 Tbsp
    oil
  • 2 c
    uncooked long grain rice
  • 1 c
    chopped onion
  • 2
    garlic cloves, minced
  • 1 c
    green peas, fresh or frozen
  • 1
    large tomato, peeled, seeded, chopped
  • 1 tsp
    ground cumin
  • 3 c
    chicken broth
  • 1 tsp
    salt

How To Make rice mexicano

  • 1
    Heat oil in a large skillet over medium-high heat. Add rice; cook and stir until golden brown. Add onion and garlic; cook and stir until softened. Stir in peas, tomato and cumin. Cook 1 minute, stirring constantly. Add chicken broth and salt. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until rice is tender and all of the liquid is absorbed.
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