20 Minute Mexican Rice - cooking recipe

Ingredients

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup onion, chopped
2 cloves garlic, smashed
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green pea, thawed
1/2 cup cooked carrot, diced

Preparation

Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
Stir in onion and garlic; cook, stirring about 1 minute.
Add broth and cumin.
Heat to boiling; stir once or twice.
Lower heat to simmer; Cover with tight fitting lid.
Cook 15 minutes or until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water.
Stir tomato mixture, peas and carrots into rice; fluff with a fork.