Mexican rice is so flavorful and with a little prep, very easy to make. The trick is to sauté the green pepper, onion and garlic in oil prior to adding the rice. It really enhances the flavor of the rice. I love to serve this rice with smoked meats, in addition to other traditional Mexican dishes.
- 1 green pepper, sliced into large strips
- 1/2 white onion, sliced into large strips
- 1 garlic clove, minced
- 1 cup @texmati white rice
- 1/2 can (15 oz) can diced tomatoes (I freeze the other half in a baggie)
- 1 3/4 cup water
- 1 TBS @betterthanbouillon chicken stock
- 1/2 cup frozen peas
- 1 carrot, diced
- Sazón Goya con Culantro y Achiote (1 packet)
- Dash of salt, pepper & ground comino
- Heat oil in medium pot and add green pepper & onion. Cook for 3-4 minutes and then add garlic. Cook for another 1-2 minutes and then add rice. Cook for 3-4 more minutes, stirring occasionally. You want the rice to get lightly toasted - a light brown color.
- Once rice is toasted, add water, bouillon and tomatoes. Stir until combined. Then add Goya packet and other spices. Bring to a light boil.
- Turn heat down to low simmer and add peas & carrots. Cover the pot. Simmer on a low simmer for 15 minutes. Once all liquid is absorbed, remove from heat and let sit for 20 minutes, before serving.