Mexican Rice

Mexican Rice

Serves 4

30 minutes or fewer

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

• 1 Tbs. olive oil
• 1 cup instant brown rice
• 1 cup frozen corn
• 1 cup frozen peas
• 8 green onions, chopped (½ cup)
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. ground cumin
• ½ tsp. dried oregano
• 2 Tbs. tomato paste

1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.