Arroz Mexicano (Mexican Rice)
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Ingredients:
3/4 cup long grain white
rice
1/2 cup canned diced tomatoes
with juice
1/4 white onion 1 clove
garlic, peeled
2 teaspoons olive oil
1 3/4 cups chicken broth,
lightly salted
2/3 cup frozen peas and
carrots, thawed
Instructions:
Cover the rice with hot water
and soak for 15 minutes. Drain and rinse under cold water. Let the rice
dry before cooking it. Meanwhile blend the tomatoes, onion and garlic until
smooth and set aside.
Heat a heavy bottomed pot
over a medium heat and add the oil. Stir the rice in and coat it. When
the rice has become quite white (turn the heat down if it is sticking or
taking on any color) stir in the tomato mixture and stir gently for several
minutes. Add the broth and turn the heat to very low. Cover the pan and
cook undisturbed until the rice is tender, approximately 25 minutes. Add
the thawed peas and carrots and put the cover back on immediately. Right
before serving fluff the rice with a fork distributing the vegetables throughout.
Nutrition Facts:
Amount Per Serving:
Calories 115
Fat 1.7 g, Cholesterol 0
mg,
Sodium 61 mg,
Courtesy Of: www.cyberdiet.com
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