Ingredients
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2 teaspoons vegetable oil
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1 cup medium grain rice
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1 small onion, finely chopped
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1 clove garlic, minced
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1 medium tomatoes, roasted,cored,peeled
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1 1/2 cups chicken broth (NOT water)
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1/2 teaspoon salt
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roasted corn
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roasted bell pepper
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frozen peas
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chopped cilantro
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crumbled queso fresco or crumbled farmer cheese
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diced carrot
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roasted jalapenos or roasted poblano chile
Instructions
- In a small pan bring the broth to simmering.
- Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
- Mix in the garlic and cook for 2 minutes.
- Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
- Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
- Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.