Mexican Rice

  • Category: Appetizer, Main Course, Side Dish


  • 1 TBSP Olive Oil
  • 2 Cloves Garlic (Minced)
  • 1 Onion (Diced )
  • 1 1/2 Cup Basmati Rice
  • 2 cups Vegetable Broth
  • 1 8 oz Can Tomato Sauce
  • 1 Cup Corn Kernel
  • 1/2 TSP Chili Powder
  • 1/2 TSP Cumin
  • 2 Roma Tomatoes (Diced)
  • Cilantro (To your taste)


  1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
  2. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
  3. Add cilantro and serve immediately.
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