Mexican Style Red Rice
|Canola oil||1 Tablespoon|
|Onion||1 , chopped|
|Long-grain white rice||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Chili powder||1 1⁄2 Teaspoon|
|Canned reduced-sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||2 , diced|
|Canned diced tomatoes with jalapenos||14 1⁄2 Ounce, drained (1 Can)|
|Frozen corn kernels||1⁄3 Cup (5.33 tbs)|
|Frozen peas||1⁄3 Cup (5.33 tbs)|
1 Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring occasionally, until golden, 3-4 minutes. Add the garlic and chili powder; cook, stirring frequently, until fragrant, about 30 seconds.
2 Stir in the broth, water, carrots, and salt. Reduce the heat and simmer, covered, 15 minutes. Stir in the tomatoes, corn, and peas; return to a simmer. Cook covered, until the rice is tender and the liquid is absorbed, about 10 minutes. Fluff with a fork before serving.