Mexican Rice

By á-47

Ingredients

• 8 oz. canned tomato sauce
• 1/4 medium onion
• 1 clove garlic
• 2 cups chicken broth, divided
• 1 cup long grain white rice
• 2 Tbsp. canola oil
• 1 Tbsp. salt
• 1/2 cup frozen peas and carrots

Preparation

Step 1

Blend tomato sauce, onion, garlic and 1/4 cup chicken broth in blender or food processor until smooth. Set aside.

Wash rice thoroughly until water runs clear; drain.

Heat oil in medium, skillet over medium high heat. Add rice; stir occasionally until golden brown. Add tomato mixture; cook until tomato sauce starts to brown, about 10 minutes. Add remaining 1 1/2 cups chicken broth and salt; bring to a boil. Add frozen peas and carrots. Cover; lower heat and cook 15 minutes or until tender.