Summary

Ingredients

• 0.5 ½ cup neutral oil
• 2 cup rice, (long grain rice)
• 4 cup chicken broth
• 3 clove (s) garlic
• 0.5 ½ onion (s)
• 0.5 ½ cup tomato sauce
• salt and pepper
• 1 cup peas and carrots, frozen
• kidney beans
• 1 avocado (s)
• 1 banana (s)

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Instructions

1. Peel garlic and chop finely. Peel the onion and cut into 0.5 cm thick slices.
2. Heat the oil and sweat the rice until golden. Add the chicken broth, garlic, onion and tomato sauce. Salt and pepper and bring to a boil. Reduce heat and simmer covered until most of the liquid has been absorbed (approx. 20-25 min).
3. Pre-cook the peas and carrots in salted water for about 1 minute. Add the peas and carrots to the red rice and fold in (also the beans if you like). Cover again and continue to simmer until liquid is completely absorbed (approx. 5-10 min).
4. Cut the banana and avocado into slices. Decorate the rice with the avocado and banana slices and serve.
5. Goes very well with Pipian verde de pollo (Green Mexican Chicken Fricassee).