Mexican Confetti Rice Recipe

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Reviewed By ToBeOrNotToBe
"This Mexican rice was ok but I have had other recipes that I liked better. It ... read full review"
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  • 1 tablespoon vegetable oil
  • 1 1/2 cups long-grain white rice
  • 1 onion, chopped (medium)
  • 2 teaspoons minced garlic
  • 3 cups chicken broth
  • 1/4 cup tomato sauce
  • 1 teaspoon Salt
  • 1 1/2 cups peeled, thinly sliced carrots
  • 1 cup frozen corn kernels
  • 1/2 cup frozen green peas
In a heavy large pot over medium heat, heat the vegetable oil. When hot, add the rice and stir for 5 minutes. Add the onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add the broth, tomato sauce and salt; bring to a boil over medium-high heat. Boil, uncovered until about half of the broth is absorbed, stirring often, about 10 minutes. Mix the carrots, corn and peas into the rice. Cover pot tightly with lid, reduce heat to low and cook until ice is tender and liquid is absorbed, about 10 minutes longer. Remove pan form heat. Let the rice stand, covered, for 10 minutes before serving. Can be made 2 hours ahead.
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Mexican Confetti Rice Recipe Reviews

mexican confetti rice

Average of 3.00 out of 5 stars
Rating of 3 out of 5.0 stars
Ratings (1)
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ToBeOrNotToBe User
Rating of 3 out of 5.0 stars
Reviewed By
"This Mexican rice was ok but I have had other recipes that I liked better. It just wasn't as good as it looked like it would be. Maybe I just did something wrong when I was preparing it. I will just stick to the other recipes I have for Mexican rice."
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