- 1 cup long grain rice
- 2 cups chicken stock or broth, preferably homemade
- 1/2 teaspoon kosher sea salt
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 2 tablespoons tomato paste
- 2 tablespoons Enchilada Sauce
- 1 teaspoon ground cumin, or to taste
- 1 cup frozen peas and carrots, thawed
- 1 tablespoon of lime juice
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
- Combine the rice, chicken broth and kosher sea salt in a large, heavy saucepan and bring to a boil over high heat. Stir, reduce heat to low, cover and cook for 15 to 20 minutes, or just until all of the liquid has been absorbed by the rice. Remove from the heat. Stir again, then cover the saucepan with a dry, clean dishcloth and place the lid on top. Set aside for 10 minutes.
- While the rice is cooking, sauté the onion in the butter in a shallow skillet over medium-low heat until soft and translucent, about 5 to 7 minutes. Add the garlic and cook for one minute more. Stir in the tomato paste, enchilada sauce, cumin and peas and carrots and continue cooking until the vegetables are warmed through, another 3 to 4 minutes.
- Remove the onion/vegetable mixture from the heat and stir in the cooked rice, lime juice and cilantro. Season to taste with salt and pepper, if needed, and serve immediately.
- Nutrition (per serving): 197 calories, 3.7g total fat, 7.9mg cholesterol, 347.9mg sodium, 313.1mg potassium, 35.3g carbohydrates, 2.2g fiber, 3.6g sugar, 6g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/mexican-style-rice/