MEXICAN RICE

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 ½ cups basmati rice
• 1 8-ounce can tomato sauce
• 1 ½ cups vegetable broth
• 1 cup corn kernels
• ½ cup diced carrots
• ½ cup frozen peas
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
2. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
3. Serve immediately, garnished with cilantro, if desired.