Advertisement
Recipe: Arroz A La Mexicana Mexican Rice
Similar Categories: Arroz, Mexicana, Mexican, Rice
Serving Size : 4
1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic -- minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas -- thawed
1/2 cup cooked carrots -- diced
Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic -- minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas -- thawed
1/2 cup cooked carrots -- diced
Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Arroz, Mexicana, Mexican, Rice
| Aromatic Lamb | Armenian Lavash Bread |