Ingredients and Weight:
- Jasmine rice: 2 cups (400g)
- Water: 3 1/2 cups (875ml)
- Chicken broth: 1 cup (240ml)
- Olive oil: 2 tablespoons (30ml)
- Onion: 1 medium (about 100g), chopped
- Red bell pepper: 1/2 medium (about 100g), chopped
- Garlic: 2 cloves (about 6g), minced
- Green peas: 1 cup (150g)
- Frozen corn kernels: 1 cup (200g)
- Can of diced tomatoes with green chilies (14.5 oz): 1 can (411g)
- Ground cumin: 1 teaspoon (2g)
- Ground coriander: 1/2 teaspoon (1g)
- Chili powder: 1/2 teaspoon (1g)
- Salt: 1/2 teaspoon (3g), or to taste
- Black pepper: 1/4 teaspoon (1g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the rice, water, chicken broth, olive oil, onion, bell pepper, garlic, green peas, corn, diced tomatoes, cumin, coriander, chili powder, salt, and black pepper.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender.
- Fluff the rice with a fork and serve warm.
Nutritional Information:
- Calories: 375 per serving (1 cup)
- Fat: 15g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 75mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
Dish Characteristics:
- Fluffy and flavorful rice
- Packed with colorful vegetables and green peas
- Warm and comforting
- Perfect for a quick and easy meal
User Comments:
- "This rice is so delicious! The green peas add a nice touch of sweetness and freshness."
- "I love the combination of spices in this dish. It's flavorful without being overpowering."
- "This is my go-to recipe for Mexican rice. It's always a hit with my family and friends."
Special Precautions and Tips:
- If you don't have a can of diced tomatoes with green chilies, you can substitute a can of regular diced tomatoes and add a jalapeno pepper, minced.
- Adjust the amount of chili powder to your desired level of spiciness.
- For a vegetarian version, omit the chicken broth and use vegetable broth instead.
