mexican rice

This was another recipe that I had spent some time researching online and then did my own thing. It turned out really good and it's not too difficult. I use paprika to give it color, so you can use a little more or less if you want. Also it is easy to make a little more, just increase the rice to 2 cups and the broth to 4 cups. 

olive oil

1/2 onion, diced

1 large garlic clove, minced (or pressed)

1/4 C frozen peas

1/4 C frozen corn

2 roma tomatoes, diced

1 1/2 C rice

3 C chicken broth

1/4 tsp cumin

1/2 - 1 tbsp paprika

S&P to taste

• heat oil in pain over medium heat
• add onion and saute until soft/brown
• add garlic, peas, corn, tomatoes and rice and cook approx 5 minutes
• add cumin, paprika and all chicken broth
• bring to a boil, cover and simmer for 20 minutes, or until rice is cooked, stirring every few minutes.

 UPDATE: My fried Mar said it's not "real" mexican rice. I guess they blend up the tomatoes and onions and mix it with the rice. Something like that.