Arroz A La Mexicana (Mexican Rice)
- 1 cup uncooked rice
- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 3/4 cups beef broth
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 tablespoon water
- 1/2 cup frozen green peas, thawed
- 1/2 cup cooked carrots, diced
Cook rice in hot oil in 2-to-3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute.
Add broth and cumin. Heat to boiling; stir once or twice.
Lower heat to simmer; cover with tight-fitting lid.
Cook 15 minutes or until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.