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Mexican Rice

(12 servings)

  • 1/3 cup chopped yellow onions
  • ¼ tsp. minced fresh garlic
  • 1 ¼ cups converted or brown rice
  • 2 2/3 cups vegetable stock, hot
  • ¾ cup tomato puree
  • ½ cup diced canned tomatoes with juices
  • ½ lb. fresh or frozen peas and chopped carrots
  • pinch of salt
  • chopped cilantro (optional)

Wilt the onions and garlic in a covered pan with a little water. Add the rice and sauté it until the garlic and onions take on some color. Add the vegetable stock, tomato puree, and juice from the tomatoes to the rice. Bring to a boil and stir gently. Turn down to barely a simmer and cover securely. Leave the rice undisturbed for 25-30 minutes. The liquid should be completely absorbed. Add the peas and carrots for the last 5 minutes, if frozen. If fresh; add carrots the last 10 minutes, then peas the last 5 minutes. Turn off the heat and leave the pan covered until serving. Fluff gently with a fork before serving, mixing with the chopped cilantro if desired.

Per Serving: Calories: 86 Protein: 2gm Fat: 0gm

Carbohydrates: 18gm Sodium: 179mg

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