Mexican Red Rice

1. 1

   Heat the oil in a deep saucepan and saute the rice until golden.

2. 2

   Add chicken stock, garlic, onion and tomato sauce.

3. 3

   Season with salt and pepper.

4. 4

   Bring to a boil; lower the heat.

5. 5

   Cover and cook until almost all liquid has been absorbed.

6. 6

   Uncover; fold in the peas and carrots carefully.

7. 7

   Cover again and cook until all liquid has been absorbed.

8. 8

   Can serve garnished with avocado slices and sliced ripe bananas.

* Per serving · 4 servings · Values may vary.

No additional tips available.