Mexican Red Rice (Arroz Rojo)

Ingredients:

• 1 cup Long-grain white rice

• 2 cups Chicken broth

• 1/4 cup Tomato sauce (or 1 blended tomato)

• 1/4 Onion, diced

• 1 clove Garlic, minced

• 2 tbsp Oil

• 1/2 cup Peas and carrots (frozen)

Instructions:

1. Rinse rice well.

2. Heat oil in a saucepan. Fry raw rice until golden brown (toasting is key).

3. Add onion and garlic; sauté 1 minute.

4. Stir in tomato sauce and broth. Bring to boil.

5. Add peas/carrots. Cover, reduce heat to low.

6. Simmer 20 minutes. Remove from heat and let steam (covered) for 10 minutes before fluffing.