Vegetable Mexican Rice

  • 1 cup Basmati or Jasmine Rice
  • 2 cups water
  • 2 TBS Extra-Virgin Olive Oil
  • 2 Carrots, sliced
  • 2 Stalks of Celery, Sliced
  • 1/2 to 1 yellow onion, chopped
  • 4-5 Garlic Cloves, chopped
  • 1 1/2 tsp Cumin
  • 1/2 tsp Chili Pepper
  • 1 Bunch Cilantro
  • 1 can of Rotel
  • Salt/Pepper to Taste

Heat Olive Oil on medium heat in large pan. Add dry rice and stir for several minutes. Then add all vegetables, spices and Rotel. Wash and coarsely chop the bunch of cilantro and add that as well. Then add 2 cups of water.

Heat to low boil. Stir once, making sure to scrape bottom of pan. Put on lid and reduce heat to simmer and cook according to package directions (typically about 40-45 minutes).

For variation: I like to change my spices around, sometimes using curry or basil. Also, you can add frozen peas, bell peppers, tomatoes and cook the same way for some added variety.