Easy Peasy Mexican Arroz (Mexican rice). Hello everyone! This arroz is so delicious it can be eaten with any Mexican entree or eaten by itself as is. I recommend using chicken broth and 1 bouillon cube of Knorr's Caldo de Tomate for the best taste. If you don't have chicken broth, worry not, just using either chicken broth or a bouillon cube will definitely make a tasty arroz. When I cook I like easy, no fuss, no worries if you're missing an ingredient for the recipe.

Ingredients:
1 cup jasmine rice or regular white rice
2 tbsp olive oil (substitute vegetable or canola oil)
2 tbsp diced onion
2 garlic cloves minced
1 tomato bouillon cube (optional Knorr Caldo de tomate)
½ cup tomato sauce
½ cup peas & carrots (frozen, canned drained or fresh)
2 cups hot/warm chicken broth (from boiled chicken or store bought can)
¼ tsp salt (not too much the bouillon contains salt)
¼ tsp pepper

Additional tasty ingredient ---1/2 to 1 cup diced cooked chicken while rice is simmering, this may make a complete dinner for you, extra warm broth will be needed during final minutes of cooking.

In a large frying pan or pot with medium heat, add olive oil, jasmine rice, onion and garlic, saute all until rice is light brown and onions translucent. In my video I added diced green peppers because I wanted to use before they spoil, definitely not necessary for a great taste.
In the video, I added the bouillon cube with the rice, onion, and garlic, just be sure to it breaks up and dissolves very well in your cooking, or else someone may get a salty serving. You can dissolve the cube in the chicken broth to ensure it dissolves well.
Add tomato sauce, peas & carrots, chicken broth, salt, and pepper, stir well. Allow rice to boil, stir. Cover, and lower heat slightly, simmer for 12-15 until rice is fluffy or you see the tips of rice slightly curling or splitting

Tips:
Leave the pan uncovered slightly to allow steam to escape.
Try not to uncover too much, but check during cooking to ensure the rice does not dry out, if so add a little more chicken broth or warm water.
If too much broth, allow the rice to sit covered with no heat, and rice will absorb the remaining broth.

That’s it!

I hope you will love this arroz. Please leave me any suggestions or comments, I am very green at making videos and writing up recipes and try my best to capture all of it.

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