Ingredients
Equipment
Method
Instructions:
- Begin by rinsing 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for about 15 minutes, then drain.
- In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent and fragrant.
- Stir in the drained basmati rice, coating it well with the oil, onion, and garlic mixture. Sauté for another 2 minutes to toast the rice slightly.
- Sprinkle in 1 tablespoon of taco seasoning and stir to combine.
- Pour in 2 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
- Once the rice is cooked, gently fold in the drained corn and green peas. Cook for an additional 2-3 minutes until the vegetables are heated through.
- Remove the saucepan from heat and add 1 teaspoon of lime juice and the chopped cilantro. Stir well to combine all the flavors.
Notes
- Customize with your favorite toppings like avocado or cheese.
- For a healthier option, use brown rice or add more vegetables.
- This dish stores well in the fridge for up to 3 days.