Mexican Rice

  • 3 tbsp.extra-virgin olive oil
  • 2carrots, finely chopped
  • 1small green bell pepper, seeds and ribs removed, finely chopped
  • 1small yellow onion, finely chopped
  • 3cloves garlic, thinly sliced
  • 2 c.long-grain rice, rinsed, drained
  • 2 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.chopped fresh cilantro


Step 1:

In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.


Step 2:

Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes. 


Step 3:Fluff rice with a fork. Top with cilantro.