Ingredients
Units
Scale
- 1 TBSP Olive Oil
- 2 Cloves Garlic (Minced)
- 1 Onion (Diced )
- 1 1/2 cup Basmati Rice
- 2 cups Vegetable Broth
- 1 8 oz Can Tomato Sauce
- 1 cup Corn Kernel
- 1/2 TSP Chili Powder
- 1/2 TSP Cumin
- 2 Roma Tomatoes (Diced)
- Cilantro (To your taste)
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
- Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
- Add cilantro and serve immediately.
- Category: Appetizer, Main Course, Side Dish
