Ingredients
The following ingredients have 4 Servings
- 3 tbsp vegetable oil
- 1 small onion (chopped (3/4 cup))
- 4 cloves garlic (minced)
- 1 medium carrot (shredded (3/4 cup))
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 jalapeño (seeded and diced (See Note 2) )
- 1 cup white rice (rinsed, (See Note 1))
- 2 cups chicken stock
Instruction
- Heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more.
- Add the cumin, salt, pepper, tomato paste and jalapeño. Stir and cook for 2 minutes, scraping browned bits up from the bottom. Add the rice and sauté for several minutes.
- Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
- Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.