Name: Spring Rice
Prep time: 50 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 clove garlic, finely chopped; 2 cups rice, soaked in water and drained; 4 cups chicken broth; pinches salt; 1/2 cups carrot, cut into small cubes; 1/2 cups red bell pepper, cut into small cubes; 1/2 cups peas, precooked; 1/2 cups yellow corn kernels, drained; 2 tablespoons cilantro, finely chopped; cilantro, for garnish

Preparation

30 mins

20 mins

Low

Heat the oil in a saucepan over medium heat and sauté the onion and garlic. When they are translucent, add the rice. Stir carefully with a wooden spatula to avoid breaking the rice grains and to prevent sticking. Cook until semi-golden. Add the chicken broth, salt, carrot, bell pepper, peas, corn kernels, and cilantro, then stir with a spoon to combine all the ingredients. Reduce the heat to low, cover, and cook for 20 minutes or until the water evaporates and the rice is cooked. Remove from heat.