Gluten Free Mexican Rice

Mexican Rice! So easy, so delicious. Growing up, my mom liked to make plain rice. It was with this chicken dish that I never liked and canned corn. If I ever walked into the kitchen and saw that being made for dinner, I frequently lost my appetite.

Why Mexican Rice?

My favorite restaurant as a child, Mexicali Rosas, made the best chimichanga and it came with a delicious side of Mexican rice. This is an attempt to recreate their delicious dish.

I talk in my post on Veggie Enchiladas that I love Mexican food and my memories with a restaurant when I was growing up. The side to the chicken chimichanga that would frequent my plate was either Mexican rice (or if I wanted to be super North American) fries.

How does one make this?

Simply, it is basically all in one pot, which make the best recipes, right?

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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