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Mexican Red Rice Recipe

Mexican Red Rice Recipe

6 servings



1 large tomato, chopped

1/2 cup chopped onion, carrot

1 clove garlic, minced

1/2 teaspoon each: dried oregano leaves, ground cumin

1 cup long-grain rice

1 can reduced-sodium vegetable broth

1/3 cup water

1/2 cup frozen peas

Salt and pepper, to taste


Saute tomato, onion, carrot, garlic, and herbs in lightly greased large saucepan until onion is tender, 3 to 5 minutes. Add rice, stir over medium heat 2 to 3 minutes, stirring frequently. Add broth and water and heat to boiling, reduce heat and simmer, covered, until rice is tender, about 25 minutes, adding peas during last 5 minutes. Season to taste with salt and pepper.

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