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Easy Mexican Rice

By: Chikki_recipe
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 8
Time to Prepare: 45 Mins


3 tbsp.
extra-virgin olive oil
2 carrots, peeled and diced
1 small green bell pepper, diced
1 small onion, chopped
3 cloves garlic, thinly sliced
2 c.long-grain rice, rinsed and drained
1 tbsp. tomato paste 2 1/2 c.
low-sodium chicken broth
1(14-oz.) can fire-roasted diced tomatoes, drained
1(8-oz.) can tomato sauce 3/4 tsp.
ground cumin 1/2 tsp.
dried oregano Kosher salt
Freshly ground black pepper 1/4 c.
finely chopped cilantro


In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 t0 3 minutes.
Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low.
Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.
Stir in cilantro before serving.


This easy recipe for Mexican rice is so full of flavor and better than any we've had from a Tex-Mex restaurant. Make some to go with your chicken enchiladas or tamale pie, and call it a night!

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