Name: Rice with Chopped Vegetables
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups rice; 3 tomatoes, ground and strained; 3 potatoes, medium diced; 1/2 cups peas, peeled; 4 carrots, in cubes; 1 clove garlic; sprigs parsley; 1/4 onions

Preparation

30 mins

Low

The rice is soaked, washed. Then drain it well and fry in olive oil, stirring constantly so it doesn't stick and browns evenly. Blend the tomato with the garlic and onion. Once it is nicely browned, add the chopped vegetables and the strained tomato mixture, and let it season for 3 minutes. Season with salt and add 3 cups of hot water, put in the sprig of parsley, cover, and let it simmer until the rice is cooked and the water is absorbed.