A flavorful and vibrant Mexican-inspired rice dish, perfect as a side or a main course.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from sticking.
Stir in the minced garlic and diced carrot, cooking for another 3 minutes.
Cut the carrot into small pieces for even cooking.
Add the rice and toast it until it turns light golden.
Toasting the rice enhances its nutty flavor.
Sprinkle in the chili powder and cumin, stirring to coat the rice evenly.
Adjust the spices to your taste preference.
Add the chopped tomatoes, broth, peas, corn, and diced green pepper. Stir well.
Ensure all ingredients are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender.
Do not lift the lid while simmering to retain steam.
Fluff the rice with a fork and sprinkle with oregano before serving.
Fluffing the rice prevents clumping and enhances texture.
Serve warm as a side dish or a main course.
Garnish with fresh herbs or a squeeze of lime for added flavor.
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