Mexican Rice

Mexican Rice - Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!

INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 ½ cups basmati rice
1 (8-ounce) can tomato sauce
1 ½ cups chicken broth
1 cup corn kernels
½ cup diced carrots
½ cup frozen peas
¼ teaspoon chili powder
¼ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:
1. Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. Stir in rice until toasted, about 2 minutes.
3. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes.
4. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes.
5. Stir in tomatoes until heated through, about 1-2 minutes.
6. Serve immediately, garnished with cilantro, if desired.

[mirroravis]

The peas and carrots are odd, but this is pretty close to the authentic recipe I grew up with. Those ones with zero vegetables and just a ton of tomato sauce are awful.