Ingredients
6
6 servings
- •1 cup long-grain white rice
- •1 tablespoon vegetable oil
- •1 onion, minced
- •1 clove garlic, minced
- •1 ½ cups chicken broth
- •1 tomato, seeded and diced
- •½ teaspoon ground cumin
- •½ teaspoon Spanish saffron
- •salt and ground black pepper to taste
- •¼ cup frozen peas and carrots, thawed
- •1 sprig fresh cilantro (Optional)
Instructions
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 156
- Carbohydrate: 30g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
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