Mexican Red Rice

• cooking spray
• 1 large tomatoes, chopped
• 12 cup chopped onion
• 1 clove garlic, minced
• 12 teaspoon dried oregano
• 14 teaspoon ground cumin
• 1 cup long grain rice
• 14 ounces vegetable broth
• 13 cup water
• 1 carrot, cooked, diced
• 12 cup frozen peas, thawed
• salt and pepper

1. Coat large saucepan with cooking spray; heat over medium heat until hot.
2. Saute tomato, onion, garlic and herbs until onion is tender, 3-5 minutes.
3. Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
4. Add broth and water to saucepan; heat to boiling.
5. Reduce heat and simmer, covered, until rice is tender, about 25 minutes, adding carrot and peas during last 5 minutes.
6. Season to taste with salt and pepper.

cooking spray, tomatoes, onion, clove garlic, oregano, ground cumin, long grain rice, vegetable broth, water, carrot, frozen peas, salt

Taken from www.food.com/recipe/mexican-red-rice-439485 (may not work)