Mexican Rice

🛒 Ingredients

• Long-grain white rice 200 g · 720 kcal
• Vegetable oil 30 g · 270 kcal
• White onion, chopped 75 g · 30 kcal
• Garlic cloves, minced 10 g · 15 kcal
• Roma tomatoes, pureed 200 g · 36 kcal
• Vegetable broth 480 g · 24 kcal
• Frozen green peas 100 g · 80 kcal
• Diced carrots 50 g · 20 kcal

👨‍🍳 Instructions

1. Rinse the long-grain white rice thoroughly under cold water until the water runs clear; drain well. Puree the Roma tomatoes with a splash of water in a blender until smooth.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the rinsed and drained rice, stirring frequently until it turns golden brown.
3. Add the chopped white onion and minced garlic to the pot, sautéing for 2-3 minutes until fragrant. Pour in the pureed tomatoes and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, add diced carrots, frozen green peas, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
5. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork before serving warm as a delicious side dish.