Festive Mexican Rice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 T: Vegetable oil,
1 1/4 cup: Canned reduced sodium,
1 cup: Long grain white rice,
-chicken broth,
1 small: Yellow onion, choppped
1 large: Carrot, cut into short
2 each: Cloves garlic, chopped
-strips,
8 1/4 ounce: Can, whole, peeled
1/4 cup: Canned chpped green chilies,
-tomatoes, chopped
1/2 cup: Frozen green peas,
Directions:
In a large skillet, heat oil over moderately high heat. Add rice and
cook it until it is golden, stirring constatnly, about 3 minutes.
Add onion and cook for 2 minutes, stirring occasionally. Stir in
garlic and tomatoes with their juice until well mixed. Add broth,
carrot and chilies. Increase the heat to high and bring to a boil
Reduce heat to low, cover and simmer for 10 minutes. Add peas, cover
and cook until the rice is tender and the liquid has been absorbed,
about 5 more minutes. Serve immediately. Makes 4 servings. Origin:
Canadian Readers Digest, November/94. Shared by: Sharon Stevens,
Nov/94.
Submitted By SHARON STEVENS On 11-26-94
Source from luhu.jp
cook it until it is golden, stirring constatnly, about 3 minutes.
Add onion and cook for 2 minutes, stirring occasionally. Stir in
garlic and tomatoes with their juice until well mixed. Add broth,
carrot and chilies. Increase the heat to high and bring to a boil
Reduce heat to low, cover and simmer for 10 minutes. Add peas, cover
and cook until the rice is tender and the liquid has been absorbed,
about 5 more minutes. Serve immediately. Makes 4 servings. Origin:
Canadian Readers Digest, November/94. Shared by: Sharon Stevens,
Nov/94.
Submitted By SHARON STEVENS On 11-26-94
Source from luhu.jp