Vegetarian Mexican Rice
Fluffy tomato rice cooked in one pot with corn, peas and a little cumin.
Ingredients
- 1 cup uncooked long-grain rice
- 1 tbsp olive oil
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1½ cups vegetable broth
- ½ cup sweet corn
- ½ cup peas
- 1 tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
Method
- Rinse the rice under cold water and drain.
- Heat olive oil in a saucepan.
- Add onion and garlic and cook for 2 minutes.
- Stir in the rice and cook for another 2 minutes.
- Add tomato sauce, broth, corn, peas, cumin, paprika, salt, and pepper.
- Bring to a boil, then cover and simmer on low for 15–18 minutes.
- Turn off the heat and let the rice rest for 5 minutes.
- Fluff with a fork before serving.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 255 kcal |
| Protein | 6 g |
| Carbohydrates | 49 g |
| Fat | 5 g |
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