https://tryon.iga.com/Recipes/Detail/3825/
Yield: 6 servings
| 1 | cup | uncooked long grain rice | |
|
|
|||
| 2 | tablespoons | vegetable oil | |
|
|
|||
| 1 | small onion, chopped | ||
|
|
|||
| 1 | clove | garlic, minced | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 2 | large tomatoes, peeled and chopped | ||
|
|
|||
| 1 | cup | water | |
|
|
|||
| 1 | cup | chicken broth | |
|
|
|||
| 1/3 | cup | frozen peas, thawed | |
|
|
|||
| 1/3 | cup | cooked carrots | |
|
|
|||
In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion. garlic and salt; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/3825/
Be the first to comment on this recipe!
Add a Comment Login