Ingredients
- 1/2 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato sauce
- 1 cup warm water
- 1 teaspoon chicken bouillon powder
- Pinch of chili powder
- Pinch of cumin
- 1/4 cup frozen peas
Instructions
- Rinse the rice in a fine-mesh strainer under running water until the water runs clear. Drain well.
- Heat the vegetable oil in a medium skillet over medium-high heat, then add the rice. Cook the rice, stirring frequently, until the rice is golden brown, about 5 minutes.
- Reduce the heat to low, then add the onion and garlic. Pour in the tomato sauce, and water. Season with bouillon, chili powder, and cumin then turn the heat back to medium-high.
- Bring the mixture to a boil, then cover with a lid. Reduce the heat and simmer for 20 minutes until the water is completely absorbed.
- Turn off the heat, add the frozen peas, cover and allow to rest for 5 minutes. Fluff with a fork. Enjoy your homemade Mexican rice!
