1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced
Servings: 4
1. Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
2. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
Cuisine: Mexican
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced
Servings: 4
1. Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
2. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
Cuisine: Mexican
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