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



  • 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


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