Mexican Rice

🥘 Ingredients

• long-grain rice 2 cups
• oil ¼ cup
• onion ½
• Roma tomato 1
• garlic 4 cloves
• carrot 1 small
• kosher salt 2 tsp
• broth 3 ½ cups
• tomato paste 2 tablespoons
• frozen peas ½ cup
• cilantro 2 tablespoons
• black pepper

1. 1

   Rinse long-grain rice in a fine mesh strainer under running water until the water runs clear. Drain well.
2. 2

   In a large saucepan over low-medium heat, add oil . When hot, add the rice and sauté, stirring frequently, for 10 minutes until the rice begins to lightly brown.
3. 3

   Add onion , Roma tomato , garlic , carrot , and kosher salt . Stir and sauté for 30 seconds .
4. 4

   Add broth and tomato paste . Stir until the tomato paste is fully dissolved.
5. 5

   Bring to a boil, reduce heat to low, cover, and cook for 20 minutes . Remove from heat, uncover, and let sit undisturbed for 5 minutes .
6. 6

   Add frozen peas and gently fluff rice with a fork. Do not stir. Taste and add more salt if needed.
7. 7

   Garnish with cilantro and season with black pepper to taste.