Mexican Tomato Rice
Ingredients:
1 ½ tablespoons of olive oil
1 cup of long grain rice
1 large clove of garlic, minced
1 small onion, finely diced
1 small carrot, diced
1 teaspoon ground cumin
1 teaspoon ground chili powder
½ cup of frozen peas
1 cup of diced tomatoes fresh or canned
1 tablespoon of tomato paste
1 cup of chicken or vegetable stock
1 teaspoon of salt
½ cup of fresh coriander chopped for garnish
Method:
1. Fry the, carrot, onion and the rice in the oil on medium hear in a saucepan, stirring constantly 2 minutes.
2. Add the minced garlic, cumin and chili powder and cook a minute longer. (Take care not to burn the garlic as it will turn bitter)
3. Add the diced tomatoes and the tomato paste and stir
4. Add the broth and stir scraping down the sides of the pan.
5. Bring to a boil, reduce to simmer and cover with a lid.
6. Place in a preheated 350 oven for 20 minutes.
7. Remove from the oven and stir in the frozen peas.
8. Place on a platter or serving dish and garnish with the fresh coriander.
1 ½ tablespoons of olive oil
1 cup of long grain rice
1 large clove of garlic, minced
1 small onion, finely diced
1 small carrot, diced
1 teaspoon ground cumin
1 teaspoon ground chili powder
½ cup of frozen peas
1 cup of diced tomatoes fresh or canned
1 tablespoon of tomato paste
1 cup of chicken or vegetable stock
1 teaspoon of salt
½ cup of fresh coriander chopped for garnish
Method:
1. Fry the, carrot, onion and the rice in the oil on medium hear in a saucepan, stirring constantly 2 minutes.
2. Add the minced garlic, cumin and chili powder and cook a minute longer. (Take care not to burn the garlic as it will turn bitter)
3. Add the diced tomatoes and the tomato paste and stir
4. Add the broth and stir scraping down the sides of the pan.
5. Bring to a boil, reduce to simmer and cover with a lid.
6. Place in a preheated 350 oven for 20 minutes.
7. Remove from the oven and stir in the frozen peas.
8. Place on a platter or serving dish and garnish with the fresh coriander.