Spanish Rice with Peas and Carrots

Yield: 6 servings

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Ingredients

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

Directions:

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.

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