Supreme Rice

Arroz A La Mexicana (Mexican Rice)

Serves: 4


  • 1 cup uncooked rice
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 3/4 cups beef broth
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 1/2 cup frozen green peas, thawed
  • 1/2 cup cooked carrots, diced


Cook rice in hot oil in 2-to-3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.

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