Arroz mexicano picante

Ingredientes

• 1 tablespoon cooking oil
• 1 small onion (minced)
• 1 medium red pepper (minced)
• 1 medium carrot (minced)
• 4 cloves garlic (minced)
• 1 teaspoon ground cumin
• 3 1/2 cups chicken stock or vegetable stock (see notes)
• 2 cups brown rice (see notes)
• 1 teaspoon sea salt
• 2 large tomatoes (diced)
• 1 medium jalapeño pepper (minced (see notes))
• 1 cup frozen corn
• 1/2 cup cilantro (minced)
• 2 tablespoon lime juice (fresh is best)

Modo de preparo

1. 1

   Saute vegetables: Heat the oil in a medium-sized pot over medium-high heat. Add the onion, pepper, and carrot and cook until the onion is golden, about 5 minutes. Stir in the garlic and cumin and let them cook for 1 minute.

2. 2

   Simmer rice: Add the stock, rice, salt, tomatoes, and jalapeño pepper and bring the pot to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 40 minutes, or until the rice is tender.

3. 3

   Finish rice: Remove the pot from the heat and stir in the corn, cilantro, and lime juice.