Description
Mexican rice, otherwise known as Spanish rice here in the US, though decidedly not Spanish, at all) is rice cooked traditionally with onions, carrots, peas and tomato bullion- though I use tomato sauce for the flavor without the extra sodium and MSG, (you can swap the sauce for an additional 1/4 cup liquid and a tomato bullion cube, if you prefer)- and swap rice for quinoa! Feel free to use long-grain white rice instead.
Ingredients
Scale
2 tbsp avocado oil
1/4 cup diced onion
1/4 cup diced carrot
3 cloves garlic, minced
1 cup quinoa, rinsed if needed
2 cups chicken or vegetable broth (more as needed)
1/4 cup tomato sauce
1/3 cup frozen peas sea salt to taste
1/4 cup chopped cilantro (optional)
Instructions
- In a saucier or dutch oven, heat avocado oil over medium.
- Add diced onion and carrot and cook until starting to soften. Stir in garlic.
- Add quinoa and stir to coat with oil and toast slightly.
- Stir in broth and tomato sauce. Bring to a simmer, and once simmering, stir in frozen peas.
- Turn heat to low, cover and cook for 15 minutes. Remove top, stir and season to taste. If there is still liquid remaining, cover and let sit another 5-10 minutes to allow liquid to absorb. Stir in cilantro if using and serve!