Elvia’s Mexican Rice
½ large onion, chopped
½ head of garlic, chopped
1 large tomato, chopped and pureed
½ green pepper, chopped
4 c. Mahatma White Rice, extra long grain enriched rice
Oil (enough to coat rice)
8 c. water
1 ½ T. Knorr Caldo de Tomato
1 t. cumin
1 bag frozen peas
In large skillet, put in rice and oil, let simmer over medium heat – add additional oil if it gets too dry.
Need to stir and make sure it does not get too dark – should be light golden brown.
Add in remaining ingredients, cover and simmer (a rolling simmer) about 25 minutes.
Do NOT stir or peak. Let sit for 5 minutes off of the direct heat before serving.