Mexican Rice

By Hklbrries

Ingredients

• 2 tbsp safflower oil
• 1 cup uncooked brown rice
• 1 cup chopped tomatoes
• 2 tbsp tomato sauce or Catsup (recipe in collection)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 1/2 cups Vegetable Stock (recipe in collection)
• 1 cup diced carrots, cooked
• 1/2 cup peas, cooked
• 1 tbsp chopped green chilies
• 1 tbsp chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Heat the oil in a large saucepan; add the rice and stir until coated with the oil.

In a food processor or blender, process the tomatoes, tomato sauce or catsup, onion, garlic, and 1/3 cup vegetable stock until smooth. Stir into the rice. Add the remaining stock; cover, and cook over medium heat until the liquid has been absorbed and the rice is tender, about 45 minutes.

Stir in the carrots, peas, chilies, and parsley; heat through.

Serve immediatelly; or, refrigerate for 1 day, and reheat in a saucepan or in an ovenproof casserole at 350 F for 30 minutes.