Recipe ingredients
- 2 tablespoon olive oil
- 1 cup white rice
- 1/2 cup onions, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Chili powder, to taste
- 2 large tomatoes, chopped
- 1-1/2 cup vegetable broth
- 1/3 cup peas, thawed if frozen
- 2 tablespoon pimiento, chopped
- Red peppers, to garnish
Recipe method
- Heat oil in a wok over medium heat till hot.
- Add rice. Cook and stir for 2 minutes or until the rice turns opaque.
- Add onion. Cook and stir for 1 minute.
- Stir in garlic, salt, cumin and chili powder.
- Add tomatoes and cook, stirring for 2 minutes.
- Stir in broth, bring to a boil over high heat.
- Reduce the heat to low. Cover and simmer 15 minutes or until the rice is almost tender.
- Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed.
- Garnish with the red peppers if desired.
Other mexican recipes:
Arroz rojo recipe
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