Cooking With Grandma Judy

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 onion, diced
• 1 ½ cups basmati rice
• 1 (8 oz.) can tomato sauce
• 1 ½ cups vegetable or chicken broth
• 1 cup frozen corn kernels
• ½ cup diced carrots
• ½ cup frozen peas
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Salt and black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh cilantro leaves, if desired

Directions

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in tomato sauce and broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13 – 16 minutes. Stir in tomatoes.

Serve immediately, garnished with cilantro, if desired. Serves 6.

NOTE: I added 1 cup of water and cooked the rice about 25 minutes until it was tender.

This recipe adapted from http://damndelicious.net/2014/03/12/mexican-rice/

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