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Easy Mexican Rice

Easy Mexican Rice

This process is very simple and the output is unbeatable. Rice full of aroma finished in under half an
hour.

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 2 carrots, peeled and diced
  • 1 small green bell pepper, diced
  • 1 small onion, chopped
  • 3 cloves garlic, thinly sliced
  • 2 c. long-grain rice, rinsed and drained
  • 2 tbsp. tomato paste
  • 2 1/2 c. low-sodium chicken broth
  • 1 (14-oz.) can fire-roasted diced tomatoes, drained
  • 1 (8-oz.) can tomato sauce
  • 3/4 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. freshly chopped cilantro

Instructions

Steps:

1. In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and
cook, stirring frequently, until onions have become translucent, about 5 minutes. Add rice and
tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
2. Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon
salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low.
3. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17
minutes.
4. Stir in cilantro before serving.

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