| | Directions | | In a heavy large pot over medium heat, heat the vegetable oil. When hot, add the rice and stir for 5 minutes. Add the onion and garlic and sauté until onion is slightly softened, about 5 minutes. Add the broth, tomato sauce and salt; bring to a boil over medium-high heat. Boil, uncovered until about half of the broth is absorbed, stirring often, about 10 minutes. Mix the carrots, corn and peas into the rice. Cover pot tightly with lid, reduce heat to low and cook until ice is tender and liquid is absorbed, about 10 minutes longer. Remove pan form heat. Let the rice stand, covered, for 10 minutes before serving. Can be made 2 hours ahead. |
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| Ingredients | | - |  | 1 tablespoon vegetable oil |
| - | | 1 1/2 cups long-grain white rice |
| - | | 1 onion, chopped (medium) |
| - | | 2 teaspoons minced garlic |
| - | | 3 cups chicken broth |
| - | | 1/4 cup tomato sauce |
| - | | 1 teaspoon Salt |
| - | | 1 1/2 cups peeled, thinly sliced carrots |
| - | | 1 cup frozen corn kernels |
| - | | 1/2 cup frozen green peas |
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