When the sides have it, they really have it—and this one might just steal the show (or at least the center of your plate). This Mexican-style red rice is fluffy, flavorful, and packed with just the right amount of spice. With a rich tomato base, a hint of citrusy brightness, and pops of fresh peas, it’s the perfect sidekick to any meal. But let’s be honest… you might just want to eat it all on its own.
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
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.
