Ingredients
1 cup uncooked long grain rice2 tablespoons canola oil1 small onion, chopped1 garlic clove, minced1/2 teaspoon salt, optional1 cup water1 cup chicken or vegetable broth2 large tomatoes, peeled and chopped1/3 cup frozen peas, thawed1/3 cup diced cooked carrots
Preparation
In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.
Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.
