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Categories:
grain rice tomatoes white onion garlic vegetable oil carrots chicken broth jalapenos salt fresh parsley frozen peas
Viewed: 47 - Published at: 9 years agoIngredients
- 1 1/2 cups medium grain rice
- 1 fresh tomatoes, chopped or (15 ounce) can well drained canned tomatoes
- 1/2 white onion
- 2 garlic cloves
- 1 1/2 tablespoons vegetable oil
- 2 carrots, peeled, quartered lengthwise & cut into 1/4 inch dice
- 1 3/4 cups chicken broth
- 2 jalapenos, with slits cut into their sides
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, minced
- 1 cup frozen peas, defrosted
Method
- Rough chop tomatoes, onion & peeled garlic.
- In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
- In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
- Add the diced carrots and saute for 2 minutes.
- Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
- Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
- Cover, reduce heat to simmer and cook for 15 minutes.
- Open pot and scatter peas on top. Recover and let sit for 5 minutes.
- Fluff with fork and serve.
- Discard jalapenos or use to decorate the dish.
