![Arroz a la Mexicana Overhead view of a bowl of Arroz a la Mexicana with tortillas and sliced limes.](https://www.usarice.com/images/default-source/think-rice/recipes/arroz-a-la-mexicana.jpg?sfvrsn=586fd18d_4)
Arroz a la Mexicana (Mexican Rice)
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Servings4
Ingredients
- 1 cup uncooked rice
- 1 tablespoon vegetable oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1 ¾ cups beef broth
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 tablespoon water
- ½ cup frozen green peas, thawed
- ½ cup cooked carrots, diced
Directions
- Cook rice in hot oil in 2-to-3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute.
- Add broth and cumin. Heat to boiling; stir once or twice.
- Lower heat to simmer; cover with tight-fitting lid.
- Cook 15 minutes or until rice is tender and liquid is absorbed.
- Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
Nutrition Facts
- Calories 263
- Total Fat 4g
- Cholesterol 11mg
- Sodium 363mg
- Carbohydrates 48g
- Dietary Fiber 2g
- Protein 8g