Spanish Rice with Peas and Carrots

Yield:
6 servings

Ingredients:

  1. 1 cup uncooked long grain rice
  2. 2 tablespoons vegetable oil
  3. 1 small onion, chopped
  4. 1 clove garlic, minced
  5. 1/2 teaspoon salt
  6. 2 large tomatoes, peeled and chopped
  7. 1 cup water
  8. 1 cup chicken broth
  9. 1/3 cup frozen peas, thawed
  10. 1/3 cup cooked carrots
Directions:

In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion. garlic and salt; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed.



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