Mexican Rice

This rice is so yummy, and it is the perfect complement to my Chicken & Black Bean Enchiladas.

This recipe makes quite a bit, so you could even freeze some for later if you’d like!

Mexican Rice Chicken & Black Bean Enchiladas

Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Cloves Garlic – Minced
  • 1 Onion – Diced
  • 1 1/2 Cups Basmati or Jasmine Rice (we like Jasmine Rice in our house, so I throw it in everything.)
  • 1 (8 oz.) Can of Tomato Sauce
  • 1 1/2 Cups Chicken Broth
  • 1 Can of Diced Carrots & Peas
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cumin
  • 2 Roma Tomatoes – Diced
  • Kosher Salt & Pepper

1. Heat oil in a large skilled over medium heat. Add garlic and onion. Cook, stirring frequently, for a few minutes until the onions are translucent. Stir in rice and cook for 2 minutes until it is toasted.

2. Stir in tomato sauce and chicken broth. Bring this to a simmer for about 2 minutes. Stir in corn, carrots, peas, chili powder, and cumin. Season to taste with salt and pepper.

3. Bring this mixture to a boil, then cover it and reduce the heat. Simmer until the rice is cooked through, about 15 minutes or so.

4. Stir in the diced tomatoes and serve immediately.

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One thought on “Mexican Rice

  1. Pingback: Chicken & Black Bean Enchiladas | Ice Cream with a Fork

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