2 cups water
1/2 tomato sauce
2 tablespoons vegetable oils
2 cups long grain rice
1 cup frozen peas and carrots
2 garlic cloves
1 teaspoon achiote powder
1 bay leaf
1 small onion, finely chopped
Heat the oil in a medium saucepan over medium-high heat.
Add the onions and garlic and cook until the onion is soft, about 2 minutes.
Add the rice, achiote powder, and bay leaf and frozen peas and carrots.
Cook and stir until the rice is opaque, about 2 minutes,
Add the tomatoes and broth, stirring to combine.
Bring to a boil, then reduce the heat to medium-low.
Cook until the liquid evaporates to just below the level of the rice, about 10 minutes.
Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes.
Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
Ready in : 45 Minutes
Course : Dinner, Lunch
7 de diciembre de 2015
Posted by Brenda A. Ysaguirre at 11:53