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Rice: Spanish Rice I

Source of Recipe

Jerri M. of Rio Rancho, New Mexico


List of Ingredients

1 cup uncooked long grain rice
2 tablespoons cooking oil
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt, optional
2 large tomatoes, peeled and chopped
1 cup water
1 cup chicken broth
1/3 cup frozen peas, thawed
1/3 cup diced cooked carrots




Recipe

In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes.


YIELD: 6 Servings