by Anne Carter
New Recipe
Course: Side Dish Cuisine: Mexican Prep Time:15minutes Cook Time:20minutes Total Time:35minutes Calories: 275kcal Author: Anne Carter
– Large Skillet – ▢Medium bowl – ▢Wooden Spoon – ▢Measuring Cups – ▢Cutting Board
– 1 1/2 cups long grain white rice * – 1/4 cup oil vegetable or canola oil – 1 teaspoon garlic minced – 1/4 medium onion finely diced – 1/4 cup tomato sauce or 2 pureed tomatoes* – 2 teaspoons tomato bouillon granulated or cubes* – 1/4 teaspoon salt
1. Rinse rice until water runs clear; set aside. 2. Heat oil in a large saucepan over medium-high heat. 3. Add rice; cook, stirring, until lightly golden (about 10 minutes). 4. Add tomato sauce, garlic, and diced onion; stir.
5. Add tomato bouillon, salt, carrots, peas, water, and optional serrano peppers. 6. Bring to a boil; cover, reduce heat to low, and cook for 20 minutes. 7. Remove from heat; let rest for 5 minutes, then fluff with a fork.