Ingredients:
2 tbsp. Olive Oil (EVO)
2 tbsp. Minced Garlic
1 Medium Yellow Onion (medium dice)
8 oz. White Rice (preferably Basmati)
8 oz Tomato Sauce (can or passata)
8 oz. Chicken Bouillon
3 oz. Frozen Corn (niblets)
3 oz. Frozen Peas
1 tsp. Ground Chili Powder
1 tsp. Ground Cumin
Salt and Black Pepper to taste
Preparation
- Heat EVO in a skillet over medium heat
- Add garlic and onion - stir until softened for about 3 minutes
- Stir in rice until lightly browned for about 2 minutes
- Stir in tomato sauce and bouillon and bring to a simmer for about 3 minutes.
- Add corn, carrots, peas, chili powder and cumin – stir in until mixed thoroughly
- Add salt and pepper to taste
- Bring to a boil
- Cover and reduce heat - simmer for about 20 minutes stirring occasionally
- Serve immediately as a side dish