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Arroz A La Mexicana
Ingredients
- 1 cup cooked rice
- 1 tbs vegetable oil
- 8 tbs chopped onion
- 1 cl garlic, minced
- 1 3/4 cup beef broth
- 1 tsp ground cumin
- 1 tbs tomato paste
- 8 tbs frozen green peas, thawed
- 8 tbs cooked carrots diced
Directions
- 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. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.
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