Mexican-Style Red Rice
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Mexican-Style Red Rice

Ingredients

  • 1 tablespoon olive oil or canola oil

  • 1 small sweet pepper (Bell, cubanelle or frying pepper), seeded and chopped

  • 1 small chili pepper, seeded and chopped (optional)

  • 1 onion, chopped

  • 2 to 3 cloves garlic, chopped

  • 1 carrot, peeled and finely chopped (optional)

  • Salt and pepper

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 ½ cups white rice 

  • 2 cups chicken broth, stock or brodo

  • 1 cup fresh peas

  • One 8-ounce can tomato sauce

  • 1 lime

  • One handful chopped cilantro or parsley 

Preparation

Serves: 6

Heat oil in a pot over medium to medium-high heat and add peppers, onions, garlic, and carrots if using, season with salt and pepper and spices, soften a couple of minutes, then add rice, stir a minute more, add broth, bring to boil, reduce heat to low and cover pan, cook 10 minutes, shaking occasionally. Add peas and tomato sauce, stir, cover and cook 5 to 8 minutes more until rice is tender, remove from heat and let stand covered 5 minutes, then add juice of 1 lime and cilantro or parsley. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...