Overhead view of a bowl of Arroz a la Mexicana with tortillas and sliced limes.

Arroz a la Mexicana (Mexican Rice)

  • Servings
    4

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