Mexican Rice Ala Roberts

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 cups long grain white rice
• 1 (8 ounce) canel pato tomato sauce (can use half a can if you don't want it so spicy)
• 1 tomatoes, diced
• 4 cups chicken broth
• 1 cup frozen peas
• 2 carrots, peeled and chopped
• salt & pepper

1. Heat oil, add onion and garlic and saute until onion is soft.
2. Add rice and stir until rice is a golden color.
3. Be careful not to burn.
4. Add tomato sauce, stir and then add chicken broth and vegetables.
5. Bring to a boil.
6. Cover and turn heat down to low.
7. Cook 25 minutes, don't peek.
8. Enjoy!

olive oil, garlic, onion, long grain white rice, canel pato tomato sauce, tomatoes, chicken broth, frozen peas, carrots, salt

Taken from www.food.com/recipe/mexican-rice-ala-roberts-163345 (may not work)