One Pot Mexican Rice Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

4 cloves garlic (minced)

1 onion (diced)

250 g basmati or white rice

750 ml vegetable or chicken broth (or water)

400 g tin crushed tomatoes

250 g corn (tinned, fresh, or frozen)

1 large carrot (diced)

1 courgette (zucchini) (diced)

75 g frozen peas

½ teaspoon chili powder

1 teaspoon cumin powder

1 tablespoon tomato puree

Chopped coriander

Tortilla chips

Lime wedges

Directions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 2 minutes until fragrant.

Add the rice to the skillet and toast in the oil for about 2 minutes, stirring frequently.

Stir in the tomato puree, crushed tomatoes, and broth. Bring to a simmer for about 3 minutes.

Add the diced carrot, corn, courgette, and peas. Sprinkle in the chili powder and cumin, then season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer until the rice is cooked through, about 13-16 minutes for basmati rice. Refer to the rice package instructions for exact cooking times.

Once the rice is cooked, remove from heat and let it stand for 10 minutes. Fluff the rice with a fork before serving.

Garnish with chopped coriander and serve with tortilla chips and lime wedges.

Nutrition

• Calories: 410 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Sodium: 777 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 9 g