Prep Time 15 minutes
Cook Time 1 hour
A meal wouldn't be Mexican without rice and beans, whether inside or alongside a tortilla. To save time preparing this recipe, use a food processor to chop the onion, garlic, and pepper.
What you'll need
- 1 tablespoon vegetable oil
- 1 1/2 cups white rice
- 1 16-ounce can Italian plum tomatoes, peeled and chopped, with their juice
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 1 jalapeno pepper, seeded, veined, and chopped
- 1/2 teaspoon cumin
- 2 cups chicken stock, tomato juice, or water
- 1 cup frozen corn kernels (optional)
- 1 cup frozen peas (optional)
- 1/2 cup chopped fresh or frozen carrots (optional)
- Fresh parsley or cilantro (optional)
How to make it
Heat the oil in a large saucepan and add the rice. Stir until it has turned white, about three minutes. Add the tomatoes, onion, garlic, pepper, cumin, liquid, and, if desired, a combination (or all) of the corn, peas, and carrots. Bring to a boil and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Garnish with chopped fresh parsley or cilantro. Serves six to eight.
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