Mexican rice with vegetables
4 servings
25 minutes
Mexican-style rice with vegetables is a vibrant and aromatic dish that embodies the passion of Mexican cuisine. Its history begins in traditional Mexican cooking, where rice is often prepared with vegetables, spices, and broth to create a rich and spicy flavor. In this recipe, tender basmati absorbs the aromas of tomatoes, garlic, and spices, while fiery jalapeño adds a hint of heat. This dish is not only hearty but also versatile – it can be served as a standalone dish or as a side to meat and fish dishes. Serve hot, garnished with fresh herbs and avocado slices for added creaminess and more Mexican charm.
1
Heat olive oil in a skillet over medium heat. Add finely chopped onion, garlic, green pepper, and jalapeño. Sauté until soft for 5-7 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 1 clove
- Jalapeno pepper: 1 piece
- Green bell pepper: 1 piece
2
Add rice, broth, tomatoes, chili powder, and cumin. Season with salt and bring to a boil. Reduce heat, cover, and simmer for about 20-30 minutes until the rice is tender.
- Brown Basmati Rice: 1 glass
- Canned tomatoes in pieces: 180 g
- Chicken broth: 1.5 glass
- Chili powder: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Salt: 0.5 teaspoon