Mexican Rice

© Copyright Chef LaLa

Ingredients

• 2 tablespoons canola oil
• 1 cup long grain white rice
• 1 bottle Chef LaLa Homemade Tomato Serrano Sauce
• 2 cups chicken stock
• ½ cup frozen peas and carrots

Method

1. Wash rice thoroughly until water runs clear; drain.
2. Heat oil in medium skillet over medium-high heat. Add rice; stir occasionally until golden brown.
3. Add Chef LaLa Homemade Tomato Serrano Sauce until tomato sauce, stir for about 5 minutes.
4. Add chicken stock; bring to a boil.
5. Add frozen peas and carrots.
6. Cover; lower heat and cook 15 minutes oruntil tender.

Servings

6 servings (3 cups)