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Mexican Rice (Serves 4) By:contributor Ingredients 1 cup uncooked rice 1 tablespoon vegetable oil 1/2 cup chopped onion 1 clove garlic, minced 1 3/4 cups beef broth 1 teaspoon ground cumin 1 tablespoon tomato paste 1/2 cup frozen green peas, thawed 1/2 cup cooked carrots, diced Method 1. Cook rice in hot oil in 2 to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. 2. Combine tomato paste and 1 tablespoon water. 3. Stir tomato mixture, peas, and carrots into rice, fluff with fork. |
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