6 min.
beans, rice, salsa & sauces
mexican rice
active time 25 minutes start to finish 1 hour serves 4
1 medium yellow onion, quartered2 large tomatoes, quartered2 cloves garlic, unpeeled2 tablespoons olive oil½ teaspoon chili powder1½ cups white long-grain rice2 cups chicken broth1 small carrot, sliced thinly½ cup frozen peas4 ounces canned corn kernels, drained⅓ cup coarsely chopped fresh cilantro
1. Preheat oven to 400°F.
2. Place onion, tomatoes and garlic on a greased oven tray; drizzle with half the oil. Roast, uncovered, about 25 minutes or until vegetables soften. When cool enough to handle, peel tomatoes and garlic.
3. Blend or process onion, tomatoes, garlic and chili powder until smooth; you need 2 cups puree.
4. Heat remaining oil in medium saucepan; cook rice, stirring, 3 minutes. Add tomato mixture; cook, stirring, about 8 minutes…
