Mexican Rice

1. 1

   In blender, blend tomato, onion and garlic until smooth.

2. 2

   Set aside.

3. 3

   In 12-inch skillet over medium-high heat, in hot oil, cook rice until golden, stirring constantly.

4. 4

   Add tomato mixture; cook until all liquid is absorbed, stirring.

5. 5

   Stir in water, bouillon, carrot and salt.

6. 6

   Over high heat, heat to boiling.

7. 7

   Reduce heat to low; cover and simmer for 10 minutes.

8. 8

   Add peas, cover and simmer 10 minutes longer or until rice and vegetables are tender and all liquid is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.