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Home -> Fruits, grains & veggies -> Grains
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
14 1/2 ounce can peeled whole tomatoes, drained 3 tbsp. chopped white onion 2 small cloves garlic, peeled 1/4 cup corn oil 1 cup medium-grain white rice 1 cup hot water 1 medium carrot, peeled and diced 1/3 cup fresh or frozen, thawed peas 1/3 cup fresh or frozen, thawed corn kernels 6 sprigs fresh cilantro, tied together with kitchen string 2 medium serrano chilies, halved lengthwise 1 tsp. salt
Directions
Combine tomatoes, onion and garlic in a blender. Process until smooth. Heat oil in a medium saucepan. Add rice and stir until pale golden color, about 1 minute. Stir in tomato puree, water, carrots, peas, corn, cilantro, chilies and salt. Bring to a boil. Reduce heat, cover and simmer until liquid is almost completely absorbed, about 10 to 12 minutes. Uncover and cook an additional 8 to 10 minutes until rice is tender and liquid is absorbed. Remove pan from heat. Cover and let stand 5 minutes. Discard cilantro and chilies. Fluff with a fork and serve.
Serves 4 to 6.
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