Mexican Rice with Corn and Peppers | Dinners
Although Mexican rice is usually just a filling for burritos or served as
a side dish, this spicy recipe loads up the veggies, making it hearty
enough for a main dish. Use frozen or canned veggies if you need to
2 cloves garlic, minced
1 cup uncooked rice
2 tablespoons olive oil
3 cups Vegetable Broth
1 cup tomato paste or 4 large tomatoes, puréed
1 green bell pepper, chopped
1 red bell pepper, chopped
Kernels from 1 ear of corn
1 carrot, diced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 teaspoon oregano
1/3 teaspoon cayenne pepper
1. Add garlic, rice, and olive oil to a large skillet and heat on medium-high
heat, stirring frequently. Toast the rice until just golden brown, about 2–3
2. Reduce heat and add Vegetable Broth and remaining ingredients.
3. Bring to a simmer, cover, and allow to cook until liquid is absorbed and
rice is cooked, about 20–25 minutes, stirring occasionally.
4. Adjust seasonings, to taste.