Steve makes this often for all of us at the Homestead!
It is great included in a bean burrito. That’s the way I like it best — or as a side.
The author Lauren Allen says she perfected it while living in Mexico — very authentic — and we agree!
Ingredients
1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic, minced
1/4 medium onion, finely diced
1/4 cup tomato sauce, or 2 pureed tomatoes
2 tomato bouillon cubes, finely chopped, or 2 teaspoons granulated
1/4 teaspoon salt
1 carrot, diced
1 1/2 cups water
1/3 cup frozen peas (Steve will throw in any frozen veggies)
Steve likes the Knorr brand of tomato bouillon — also available at Fred Meyer if you live in the Pacific Northwest.
Go to Lauren’s website, Tastes Better from Scratch for the full recipe.
And as we all remember from Home Ec days — beans + rice = a full protein.