Mexican Rice With Peas And Carrots

Ingredients

• 1 cup rice
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 1 low-sodium chicken bouillon cube
• 8 ounces tomato sauce
• 3 1/3 cups hot water
• 2 cups frozen peas and carrots
• 2 tablespoons fresh cilantro, chopped

Method

1. 1 Spray a large saucepan with non-stick cooking spray. Add rice and cook over medium heat, stirring occasionally, until lightly browned.
2. 2 Stir in onion and garlic; cook for 2-3 minutes. Add hot water, bouillon cube, and tomato sauce, stirring until the bouillon dissolves.
3. 3 Reduce heat to low, cover, and simmer for 20 minutes.
4. 4 Add frozen peas and carrots. Cover and simmer for an additional 10 minutes or until all moisture is absorbed.
5. 5 Sprinkle with fresh cilantro and serve.