20 Minute Mexican Rice

Spice up a meal with Mexican rice, done in a jiffy!! from the local newspaper.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  cup  uncooked rice
• 1  tablespoon  vegetable oil
• 1⁄2 cup onion, chopped
• 2  cloves garlic, smashed
• 1 3⁄4 cups beef broth
• 1  teaspoon ground cumin
• 1  tablespoon tomato paste
• 1⁄2 cup frozen green pea, thawed
• 1⁄2 cup  cooked carrot, diced

Directions

1. Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
2. Stir in onion and garlic; cook, stirring about 1 minute.
3. Add broth and cumin.
4. Heat to boiling; stir once or twice.
5. Lower heat to simmer; Cover with tight fitting lid.
6. Cook 15 minutes or until rice is tender and liquid is absorbed.
7. Combine tomato paste and 1 tablespoon water.
8. Stir tomato mixture, peas and carrots into rice; fluff with a fork.