Mexican Rice with Vegetables

[Guest guest]

Mexican Rice with Vegetables

 

A simple, home-style dish that is quick to prepare, this makes a good

side dish.

 

Makes 4 servings

 

2 teaspoons corn oil

6 ounces uncooked converted rice

1/2 cup chopped onion

1 1/2 cups finely diced carrots

1 garlic clove, crushed

1 1/2 cups stewed tomatoes, pureed

1 cup low-sodium vegetable broth

1/2 teaspoon salt

1/2 cup frozen green peas

2 tablespoons minced fresh flat-leaf parsley

 

In medium saucepan, heat oil; add rice and onion. Cook over medium

heat, stirring frequently, 8-10 minutes, until mixture is golden

brown. Add carrots and garlic; cook, stirring constantly, 1 minute

longer. Add tomatoes, broth and salt to rice mixture; bring liquid to

a boil, stirring frequently.

Reduce heat to low; simmer, covered, 20 minutes, until most of the

liquid is absorbed and rice is almost tender. Remove from heat; stir

in peas. Let mixture stand, covered, 5-10 minutes, until all of the

liquid is absorbed and rice is tender. Serve sprinkled with parsley.

 

SERVING SIZE: 1 1/4 cups