1 tablespoon oil
1/3 cup long grain rice, rinsed and drained
¼ onion, rough chop
1 clove garlic, rough chop
2/3 cup chicken stock
2 ounces tomato juice
1 jalapeno, seeded and chopped
1/3 cup frozen peas
Salt and pepper to taste.
In skillet over medium-high heat, heat oil and sauté onion and garlic til translucent, stir in raw rice, brown slightly, stirring constantly. Stir in stock, tomato juice and jalapeno, lower heat and cover. Allow to simmer for 20 minutes with lid on. Adding more stock if needed to get rice tender to your liking. Stir in the frozen peas, heat through, salt and pepper to taste.
1/3 cup long grain rice, rinsed and drained
¼ onion, rough chop
1 clove garlic, rough chop
2/3 cup chicken stock
2 ounces tomato juice
1 jalapeno, seeded and chopped
1/3 cup frozen peas
Salt and pepper to taste.
In skillet over medium-high heat, heat oil and sauté onion and garlic til translucent, stir in raw rice, brown slightly, stirring constantly. Stir in stock, tomato juice and jalapeno, lower heat and cover. Allow to simmer for 20 minutes with lid on. Adding more stock if needed to get rice tender to your liking. Stir in the frozen peas, heat through, salt and pepper to taste.
