One Pot Mexican Rice

Ingredients:

• 1 tablespoon olive oil or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 cup long-grain rice
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 1 cup chicken or vegetable broth
• 1 cup frozen corn (optional)
• 1 can (15 ounces) black beans, drained and rinsed (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving, optional)

Instructions:

1. Sauté Vegetables:

• Heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the chopped onion and bell pepper. Cook, stirring occasionally, until the onion is translucent and the pepper is tender, about 5 minutes.
• Add the minced garlic and cook for an additional 1 minute, until fragrant.

1. Toast the Rice:

• Add the rice to the skillet and cook, stirring frequently, for about 2-3 minutes. This helps to toast the rice and add a nutty flavor.

1. Add Liquids and Seasonings:

• Stir in the diced tomatoes (with their juices), chicken or vegetable broth, ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.
• If using, add the frozen corn and black beans.

1. Simmer:

• Bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
• Avoid lifting the lid too often as it can affect the cooking process.

1. Fluff and Serve:

• Once the rice is cooked, remove the skillet from the heat. Let it sit, covered, for about 5 minutes.
• Fluff the rice with a fork to separate the grains.

1. Garnish and Enjoy:

• Stir in the chopped cilantro just before serving.
• Serve with lime wedges on the side for an extra burst of flavor, if desired.

This One Pot Mexican Rice pairs beautifully with grilled meats, tacos, or even just as a hearty side dish. Enjoy!