MEXICAN RICE

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

 

1 Onion                                                      1 cup Tomato Sauce

1 clove Garlic                                             1 tsp. Salt

2 cups Long Grain White Rice                      ½ tsp. Pepper

¼ cup Vegetable Oil                                   4 cups Water or Chicken Broth

1 cup fresh Corn Kernels

½ cup shredded Carrots

DIRECTIONS:

 

• Peel and dice the Onion;  peel and crush the Garlic.
• Heat the Oil in a medium-size skillet.
• Sauté the diced Onion, crushed Garlic and the Rice in the Hot Oil.
• When the Rice begins to brown, stir in the Tomato Sauce and Salt and Pepper.
• Add the Liquid, stir and cover tightly;  when the mixture begins to gently boil, turn the heat down to low.
• Cook for 20 minutes or until all the liquid has been absorbed by the Rice.  (The rice should be tender)
• Stir in the Corn and Carrots and continue cooking uncovered for 5 minutes longer.

 

YIELD – 8 Servings