Simple STOVETOP MEXICAN RICE #mexicanfood #rice
Simple STOVETOP MEXICAN RICE
This somewhat hot Mexican rice with peas is effectively cooked utilizing a solitary container on stovetop, and has lime, onion, and garlic flavors.
Now and then I end up trapped in an endless cycle wherea I'm making a similar conventional white rice without fail. That is the place this Mexican rice comes in — stewed in tomato puree with onions and garlic, it's sufficiently delightful to remain solitary as the superstar, and is reminiscent of rice served at Mexican eateries.
The rice, onions, and garlic are sautéed with some oil and after that delicately stewed on low warmth with tomato puree and chicken juices until the rice is delicate. You'll finish up with a consoling bowl of hot Mexican rice that you can appreciate as seems to be, or as a side dish for a course.
Ingredients :
- 1 cup uncooked white rice
- 1 1/2 cups low-sodium chicken broth
- 8 ounce can tomato sauce or puree
- 1/2 cup diced onion
- 3 cloves garlic minced
- 1 serrano pepper seeded and diced
- 1/2 cup frozen peas thawed
- 2 tablespoons canola oil
- 1 lime
- salt and pepper to taste
Instructions :
- Heat oil on a high-sided pan over medium-low heat for a few minutes until hot. Add rice and cook until lightly golden, 10 to 15 minutes, stirring frequently.
- Add onions, garlic, and serrano pepper, cooking and stirring until fragrant, a few minutes.
- Add chicken broth and tomato puree, stirring together with the rice. Bring to a boil over medium-high heat. Cover with a lid and reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed by the rice, about 20 minutes.
- Uncover the pan and stir in peas. Add salt and pepper to taste. Squeeze lime juice on top.