Mexican Rice
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 2 people
Ingredients
- 1 tablespoons canola oil
- 1/2 cup long-grain white rice (see Brown Rice Variation)
- 1/4 cup finely chopped onion
- 1/8 teaspoon salt
- 1/2 tablespoon minced garlic
- 1/2 8-ounce can tomato sauce
- 3/4 cups reduced-sodium chicken broth or vegetable broth
- 1/4 cup frozen mixed vegetables (such as corn, peas and carrots), thawed
Directions
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Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
-
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.