Mexican Rice

• 1 Tbs. olive oil
• 1 cup instant brown rice
• 1 cup frozen corn
• 1 cup frozen peas
• 8 green onions, chopped ( 1/2 cup)
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 2 Tbs. tomato paste

1. Heat oil in saucepan over medium-high heat.
2. Add rice, and saute 3 to 4 minutes, or until beginning to brown.
3. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.
4. Spoon tomato paste in 2-cup measuring cup.
5. Add enough boiling water to make 2 cups, and stir to combine.
6. Pour tomato paste mixture into rice, and season with salt and pepper.
7. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed.
8. Remove from heat, and fluff with fork just before serving.

olive oil, instant brown rice, frozen corn, frozen peas, green onions, garlic, ground cumin, oregano, tomato paste

Taken from www.vegetariantimes.com/recipe/mexican-rice/ (may not work)