Mexican Rice

· 8 servings

Ingredients

• 3 Tbs olive oil
• 2 carrots, peeled and diced
• 1 sm green bell pepper, diced
• 1 sm onion, diced
• 3 gloves garlic, thinly sliced
• 2 cups long-grain rice, rinsed and drained
• 1 Tbs tomato paste
• 2½ cup chicken broth
• 1 14-oz can fire-roasted diced tomatoes, drained
• 1 8-oz can tomato sauce
• ¾ tsp ground cumin
• ½ tsp dried oregano
• Kosher salt & fresh ground pepper
• ¼ cup finely chopped cilantro

Directions

1. In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
2. Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low.
3. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.
4. Stir in cilantro before serving.