Description
A flavorful Mexican rice dish perfect for meal prep over five days.
Ingredients
Scale
- 2 cups long-grain rice
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt to taste
- 1 cup frozen peas and carrots
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Add rice and stir for 2 minutes until lightly toasted.
- Pour in vegetable broth and diced tomatoes.
- Add cumin, chili powder, and salt; stir to combine.
- Bring to a boil, then reduce heat to low and cover.
- Cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Stir in frozen peas and carrots; cover and let sit for 5 minutes.
- Fluff rice with a fork before serving.
Notes
- Store in airtight containers.
- Reheat in the microwave with a splash of water.
- Add lime juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg