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Mexican Rice

Ingredients

• 3 tbsp Olive oil
• 2 Carrots
• 1 Bell pepper
• 1 Onion
• 3 Cloves garlic
• 2 cup Rice
• 1 tbsp Tomato paste
• 2 cup Chicken broth
• 1 can Diced tomatoes
• 1/2 can Tomato sauce
• 3/4 tsp Cumin
• 1/2 tsp Dried oregano
• Salt
• Black pepper
• 1/4 cup Cilantro
• Olives

Instructions

• In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
• Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce heat to low. 
• Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes. 
• Stir in cilantro before serving.