pat's Recipe

Ninas Mexican Rice

Category: MEXICAN

2 tablespoons canola oil
1 cup long-grain white rice, (see Brown Rice Variation)
1/2 cup finely chopped onion
1/4 teaspoon salt
1 tablespoon minced garlic
1 8-ounce can tomato sauce
1 1/2 cups reduced-sodium chicken broth, or vegetable broth
1/2 cup frozen mixed vegetables, (such as corn, peas and carrots), thawed

Preparation:
Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.
Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.
Serves 6.