 |
 Mexican - Arroz Mexicana
adapted from Flavors of Mexico by Marlena Spieler
|
Description
|
|
|
|
Ingredients
|
- 1 Medium Onion -- finely chopped
- 1 Tablespoon Olive Oil
- 1 Clove Garlic -- finely chopped
- 1 Small Carrot -- diced
- 2 Cups Raw Rice
- 2 Tablespoons Ancho Chile Powder
- 2 Teaspoons Cumin
- 1/2 Cup Tomatoes -- chopped
- 1 1/2 Cups Broth
- 1/4 Cup Peas
- 1/4 Cup Corn
- 2 Tablespoons Green Pepper -- diced
- 1 Pinch Oregano
|
|
Directions
|
Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version