Here's what you need:
- 2 Tbsp olive oil
- 1/2 medium sweet onion, diced
- 2 cups jasmine rice
- 1/2 tsp cumin
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic, minced
- 2 1/2 cups chicken broth
- 1/2 cup of water
- 1 can (8 oz) Tomato Sauce
- Trader Joes fully cooked carnitas, heated
- Roasted corn, heated
- Organic black beans, heated
- Mexican blend cheese
- Trader Joes Guacamole
To prepare Mexican Rice: In medium sized pan heat olive oil until hot. Add sweet onion and saute until softened, about 2 minutes. Pour rice into pan, coating all the grains with oil. Next, add cumin, salt, pepper and garlic and stir to incorporate all the seasoning. Stir in broth, plus 1/2 cup of water and tomato sauce and bring to a boil. Cover with a tight-fitting lid and simmer on medium low until all liquid absorbs.
TIP: Be careful not to burn the bottom of the rice as the tomato sauce might stick to the bottom of the pan...to be safe, cook on medium heat and keep a close eye on pot.
To serve: Plate rice in a small bowl with carnitas, corn and black beans on top. Add cheese & guacamole to complete the dish.
Mexican at home in less than 30 minutes!
Original recipe altered to my personal taste: Source