Categories: Mexican, Rice, Sides

Ingredients

• 1 tablespoons canola oil
• 1/2 cup long-grain white rice (see Brown Rice Variation)
• 1/4 cup finely chopped onion
• 1/8 teaspoon salt
• 1/2 tablespoon minced garlic
• 1 4-ounce can tomato sauce
• 3/4 cups reduced-sodium chicken broth or vegetable broth
• 1/4 cup frozen mixed vegetables (such as corn, peas and carrots), thawed

Directions

1. Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.

2. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.

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