1 1/2 cups long grain rice
1 cup diced plum tomatoes
2 cloves of garlic, minced
1/4 white onion, chopped
1/4 corn oil
2 15 oz cans of chicken broth
1/3 cup frozen corn
1/3 cup diced carrots
1/3 cup frozen baby peas
1 teaspoon mild red New Mexico chile powder
1 teaspoon salt
Process the tomatoes, onion, garlic in a blender or food processor until smooth. Heat oil In a large frying pan over medium/hot heat add and lightly brown the rice. Stir rice often to prevent it from sticking. Add tomato mixture and cook for about 8 minute and continue stirring. Stir in chicken broth, vegetables, chile powder and salt. Mix well and bring rice to a boil. As soon as rice comes to a boil, reduce heat to low and cover for 20 minutes. Stir slightly before serving.
Posted: 7/13/2009 4:44:02 PM