Festive Mexican Rice– Our summer lunch recipe wagon presents a summer meal you can take to work or the beach. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Festive Mexican Rice
SUMMER RECIPE WAGON: Festive Mexican Rice
With flour tortillas on the side, this colorful rice dish rounds out a meal of beef or chicken deliciously.
2 tablespoons vegetable oil
1 cup long-grain white rice
2 cloves garlic, chopped
1 small yellow onion, chopped
¼ cup canned chopped green chilies
1 can (8 ¼ ounces) whole, peeled tomatoes, chopped
½ cup frozen green peas
1 large carrot, cut into short strips
1 ¼ cups canned reduced-sodium chicken broth
In a big pan, heat oil over moderately high heat. Add rice and cook it until it is golden, stirring constantly, 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 the 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. Pack in a heated meal tote for a hot lunch to go.
SCHOOL LUNCH CHEF