Mexican Rice
Description: The rice may seem soupy when you finish it, but it will absorb the extra liquids in the fridge to keep it moist.
Prep Time: 55 minutes
Yield: 5
Ingredients
- 1 ½ cups white rice
- 4 tablespoons avocado oil
- 1 teaspoon garlic, minced
- ⅕ medium onion, finely diced
- 14 ½ ounces diced tomatoes (fresh or canned -including juices)
- ⅕ teaspoon salt
- 1 whole carrot, diced
- ½ cup peas, fresh or frozen
- 6 cups water
- 1 jalapeno pepper, diced
Instructions
- In a fine mesh strainer, rinse rise for several minutes.
- Add oil to large skillet over medium-high heat.
- Once oil is hot, add rice and stir.
- Stirring frequently, cook until the rice is golden all over.
- Add remaining ingredients.
- Bring mixture to a boil, cover, reduce heat to low, and cook for 25 minutes.
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