Rice Mexicana

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Cooking time: 30 minutes
Preparation time: 10 minutes

Makes: 2 servings

Ingredients

• 2 T.          olive oil
• 1/2 cup     long-grain rice
• 1/4 cup     chopped onion
• 1/2 cup     chopped carrots
• 1               clove garlic, minced
• 1/2 cup     frozen peas
• 2 T.          ketchup (or tomato sauce)
• 2 T.          diced jalapenos
• 1 cup       chicken broth

Directions

1. Wash rice until the water runs clear. Drain and completely dry the rice.
2. Heat oil and stir-fry rice 8 minutes, stirring constantly to avoid burning.
3. Add onions, garlic and carrots and stir-fry another 5 minutes.
4. Add broth and heat to boiling.
5. Add peas, ketchup and peppers. Cover and simmer 10 minutes.
6. Let the rice stand, covered 5 minutes. Stir and serve.

Recipe based on one from "The Mexican Mama's Kitchen" by Sofia Larrinua-Craxton, 2005

 

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