A quick dinner for a busy night, where I would have preferred to be outside instead of cooking. And….it ended up being a delicious recipe that all the kids loved. The baby ate 1½ servings and there wasn’t a leftover in sight. A success and one I was glad I wrote down while I was cooking.
One Pot Mexi Rice
- 1 Tbsp sunflower oil
- 1 bunch green onions, white and light green part, sliced
- 1 cup carrots, diced
- 1 Tbsp garlic, diced
- 1 tsp ground cumin
- 2 cups broth
- ½ cup water
- 8 ounces tomato sauce
- 1 can pinto beans, rinsed and drained
- 1 cup long grain rice
- Queso fresco cheese, crumbled
- Mexican Crema
Heat a large non-stick skillet over medium-high, add oil, onions and carrots, saute for 5 minutes.
Add in garlic and ground cumin, cook for a minute. Stir in broth, water, tomato sauce, beans and bring to a boil over high. Add in rice, stir, cover and reduce heat to medium-low. Cook for 20 minutes, stirring every 5 minutes. Take off heat and let rest covered for 5 minutes.
Serve in bowls with queso crumbled on top and a drizzle of crema.
Serves 4 to 6.