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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Spice up a meal with Mexican rice, done in a jiffy!! from the local newspaper. Ingredients:
1 cup uncooked rice |
1 tablespoon vegetable oil |
1/2 cup onion, chopped |
2 cloves garlic, smashed |
1 3/4 cups beef broth |
1 teaspoon ground cumin |
1 tablespoon tomato paste |
1/2 cup frozen green pea, thawed |
1/2 cup cooked carrot, diced |
Directions:
1. Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
2. Stir in onion and garlic; cook, stirring about 1 minute.
3. Add broth and cumin.
4. Heat to boiling; stir once or twice.
5. Lower heat to simmer; Cover with tight fitting lid.
6. Cook 15 minutes or until rice is tender and liquid is absorbed.
7. Combine tomato paste and 1 tablespoon water.
8. Stir tomato mixture, peas and carrots into rice; fluff with a fork.
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