Meals of Mexico with Juanita Perez #225

Mexican Rice

INGREDIENTS

one cup long-grain white rice
one tablespoon vegetable oil
one onion, minced
one clove garlic
one and half cups chicken broth
one tomato, seeded and diced
half teaspoon ground cumin
half teaspoon Spanish saffron
salt and ground black pepper to taste
quarter cup frozen peas and carrots
one sprig fresh cilantro

INSTRUCTIONS

Cook and mix rice and oil in a skillet over medium fire tlil lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil.
Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
Stir peas and carrots into cooked rice; garnish with cilantro.

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