The East Community Guide - Gainesville, FL March 2019 the east take 1 | Page 11

Mexican Rice
Ingredients
1/3 cup vegetable oil
1 medium yellow onion, diced
2 tablespoons minced garlic, about 6 cloves
4 cups long grain rice
3 medium carrots, diced
1 (14-ounce) can plain tomato sauce
7 cups chicken stock
2 cups frozen peas
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chili powder
cilantro for garnish
Heat the oil in a Dutch oven over medium heat.
Saute onion and garlic for 2 minutes.
Add rice and cook, stirring frequently, until light brown, about 5 minutes.
Add carrots, tomato sauce, and chicken broth. Bring to a boil, decrease heat
to medium-low and add peas, salt, pepper, cumin, and chili powder
Cover and cook until liquid is absorbed, 15 to 20 minutes.
Remove rice from heat and let sit 10 minutes. Fluff and serve.
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