Ingredients
1 1/2 cups long grain rice, uncooked
1/4 cup Canola or vegetable oil.
1 medium Spanish/yellow onion, finely diced
2 cups frozen peas and carrots (no corn)
3 1/4 cups chicken broth
1/2 cup tomato sauce
1/2 teaspoon salt
3/4 teaspoon garlic powder
Preparation
- Using a 3 quart saucepan, brown the rice in the oil.
- Add onion to rice and saute for 1-2 minutes.
- Add remaining ingredients and bring to boil while stirring.
- Lower heat and cover saucepan.
- Simmer for 22 minutes, remove from burner and let stand, covered for 5 minutes before serving.
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