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Mexican Rice with Tomatoes




Source of Recipe


Internet


List of Ingredients




1/2 teaspoon olive oil
1/2 medium-size onion, diced
1 small carrot, diced
2 garlic cloves, minced
1 cup brown rice
1/2 medium-size tomato, chopped
1/2 jalapeno pepper, minced
3 cups vegetable broth or water
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt (optional)
Optional garnish: chopped fresh
cilantro


Recipe



Heat oven to 350 [degrees] F. In large skillet, saute pan, ovenproof dish or casserole, heat oil over medium heat; saute onion, carrot and garlic about 2 to 3 minutes. Add rice; continue to cook, stirring about 2 minutes, to coat rice with oil and vegetables. Add tomato, jalapeno and broth; cook, stirring and scraping sides of pan, until well blended. Add cilantro and (if desired) salt. Cover; bake about 35 minutes. Remove from oven; let stand, covered, about 5 to 6 minutes to set. Uncover; test for doneness. If liquid is not absorbed and rice not completely cooked, cover and return to oven for few minutes longer, until done. Sprinkle lightly with chopped fresh cilantro. Makes 8 servings.