A simple and delicious recipe of Mexican rice with tomato, carrot and pea flavors.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Soak the rice in warm water for 10 minutes, wash and drain perfectly.
Heat the oil in a saucepan over medium heat and fry the rice until it changes color, moving constantly to avoid burning.
Blend the tomato with onion, garlic and chicken broth, strain; add the peas and the carrot to the rice
Season, reduce heat, cover and cook for 15 minutes. Remove from heat and let stand covered until serving time.
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