Festive mexican rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Long grain white rice |
| 1 | small | Yellow onion, choppped |
| 2 | eaches | Cloves garlic, chopped |
| 8¼ | ounce | Can, whole, peeled tomatoes, chopped |
| 1¼ | cup | Canned reduced sodium chicken broth |
| 1 | large | Carrot, cut into short strips |
| ¼ | cup | Canned chpped green chilies |
| ½ | cup | Frozen green peas |
Directions
In a large skillet, heat oil over moderately high heat. Add rice and cook it until it is golden, stirring constatnly, about 3 minutes.
Add onion and cook for 2 minutes, stirring occasionally. Stir in garlic and tomatoes with their juice until well mixed. Add broth, carrot and chilies. Increase the heat to high and bring to a boil Reduce heat to low, cover and simmer for 10 minutes. Add peas, cover and cook until the rice is tender and the liquid has been absorbed, about 5 more minutes. Serve immediately. Makes 4 servings. Origin: Canadian Reader's Digest, November/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-26-94