Ingredients

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil
• 1 onion , minced
• 1 clove garlic , minced
• 1.5 cups chicken broth
• 1 tomato , seeded and diced
• 0.5 teaspoons ground cumin
• 0.5 teaspoons Spanish saffron
• salt and ground black pepper to taste
• 0.25 cups frozen peas and carrots , thawed
• 1 sprig fresh cilantro , Optional

Instructions

1. 1 Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
3. 3 Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition per serving