Mamacita's Mexican Rice

Mamacita's Mexican Rice
  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cups chicken broth
  • 1 tomato, seeded and diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Spanish saffron
  • salt and ground black pepper to taste
  • 1/4 cup frozen peas and carrots, thawed
  • 1 sprig fresh cilantro (optional)


  1. 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.
  2. 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.
  3. Stir peas and carrots into cooked rice; garnish with cilantro.

03/18/2017
Mamacita's Mexican Rice, recipe PT15M PT1H 5 455 calories

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