In a large skillet over medium heat, sauté rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas, and carrots; cover and simmer until liquid is absorbed and rice is tender, about ten minutes.
Originally Submitted
9/27/2013
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