Restaurant-Style Mexican Rice

  • Serves: 8
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Calories: 226
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Ingredients

  • 3 tbsp Vegetable oil
  • 2 cups Long grain rice, rinsed
  • 1/2 cup Carrots, 1/8 inch cubes
  • 1 1/2 cups Stock (chicken or vegetable)
  • 1 cup Tomato sauce
  • 1/2 tsp Sea salt
  • 1 tbsp Homemade taco seasoning or 2 tsp store bought
  • 1/4 cup Minced cilantro, optional

Method

In a medium sized non-stick pot heat vegetable oil over medium high heat until glistening. Add in rice and cook, stirring often, until rice is golden brown, about 7-8 minutes.

Add in carrots along with stock, tomato sauce, sea salt and taco seasoning. Stir to combine. Bring to a rapid boil, reduce to a simmer and cover. Cook rice for 20 minutes undisturbed until rice is tender. Remove from heat and uncover. Fluff with a fork, cover and allow to sit for 5 more minutes.

Stir in fresh cilantro if desired and serve.