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.
Cuisine Writer
