Spanish Rice with Peas and Carrots

Yield: 6 servings

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Ingredients

check uncooked long grain rice 1 cup uncooked long grain rice

check vegetable oil 2 tablespoons vegetable oil

check small onion, chopped 1 small onion, chopped

check garlic, minced 1 clove garlic, minced

check salt 1/2 teaspoon salt

2 large tomatoes, peeled and chopped

check water 1 cup water

check chicken broth 1 cup chicken broth

check frozen peas, thawed 1/3 cup frozen peas, thawed

check cooked carrots 1/3 cup cooked carrots

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Directions:

In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion. garlic and salt; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed.

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