Mexican Rice

2 cups rice
1/4 cup tomato purée
1/4 cup carrots
1/4 cup yellow onions
3 1/2 cups chicken stock
1/4 cup red peppers
1/4 cup green peppers
1/4 cup butter
1 teaspoon cumin
1 teaspoon garlic, crushed
1 teaspoon salt
Heat skillet to 350 degrees F. Add oil, yellow onions, carrots and rice. Sauté 3 minutes until onions begin to turn translucent. Add tomato purée, garlic, green and red peppers, cumin. Stir until blended. Add chicken stock. Stir and level rice out. Close lid, reduce temperature to 125 degrees F and let simmer for 20 minutes. Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.


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