Mexican Red Rice

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ small or 35g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¾ cup or 420g

• Tomato paste

  Canned, without salt added

  2 ½ tbsp or 40g

• Salt

  Table

  ¼ tsp or 2g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Heat oil in a large saucepan over medium heat. Add minced garlic, stir briefly, then add diced onion. Cook for 4 - 5 minutes until translucent.
2. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.
3. Add dice jalapeno. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until liquid is absorbed.
4. Remove from heat, leave lid on and rest for 10 minutes. Fluff with fork and serve.