Mexican Rice
- 1 cup long grain rice
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 tomato, chopped
- 2 carrots, finely chopped
- 1 cup each, chicken broth, water
- 1 tsp. salt 1/8 tsp. pepper
- 1 cup peas
- Heat 2 Tbsp oil over medium heat. Add rice and saute until lightly browned. Add onion and garlic and continue to saute until brown.
- Add tomatoe, carrots, broth, water, salt and pepper and bring to a boil. Once boiling, simmer with lid for 20 minutes.
- After 20 minutes, mix in peas and continue to simmer for another 10.
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