Riceland Mexican Rice

Ingredients

• 1 1/2 cups uncoooked Riceland long-grain white rice
• 1/4 cup canola oil
• 1 tsp. garlic, minced
• 1/2 medium sweet onion, finely diced
• 1 (15 oz. can) tomato sauce
• 1 heaping Tbsp. tomato bouillon
• 1/4 tsp. salt
• 1/2 (12 oz. bag) frozen peas and carrots
• 3 cup water
• 2 poblano peppers

Preparation

1. In a large pot, saute rice, garlic, onion and oil over medium-high heat, stirring frequently until the rice is golden brown and onion is translucent.
2. Add tomato sauce, tomato bouillon, salt, peas & carrots, water and peppers to pot.
3. Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes or until water is completely absorbed.
4. Remove from heat and fluff with fork.

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