Name: Mamacita's Mexican Rice recipe
Ingredients: 1 cup long-grain white rice;1 tablespoon vegetable oil;1 onion, minced;1 clove garlic, minced;1 ½ cups chicken broth;1 tomato, seeded and diced;½ teaspoon ground cumin;½ teaspoon Spanish saffron;salt and ground black pepper to taste;¼ cup frozen peas and carrots, thawed;1 sprig fresh cilantro

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Ingredients

1 cup long-grain white rice 1 tablespoon vegetable oil 1 onion, minced 1 clove garlic, minced 1 ½ cups chicken broth 1 tomato, seeded and diced ½ teaspoon ground cumin ½ teaspoon Spanish saffron salt and ground black pepper to taste ¼ cup frozen peas and carrots, thawed 1 sprig fresh cilantro

Nutrition Info

156.3 calories carbohydrate: 29.6 g cholesterol: : - fat: 2.7 g fiber: 1.2 g protein: 3.2 g saturatedFat: 0.4 g servingSize: - sodium: 34.1 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour chicken broth into rice mixture and bring to a boil, stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
Stir peas and carrots into cooked rice, garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

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