A more traditional recipe would omit the corn, peas, and carrots and just be rice, onions and tomatoes....but this is my sneaky way to get my kids to eat some veggies. Feel free to omit any of them you don't like. Since you add them at the end, leaving them out wont change the consistency of the rice.
2 TBSP olive oil
1 onion, chopped fine
1 TBSP minced garlic
2 cups of medium or long-grain white rice
4 cups chicken broth (I like to use chicken stock, if I have it on hand)
1 TBSP tomato paste
1/4 tsp oregano
1/4 tsp cumin
1 teaspoon salt
1/2 cup frozen peas
1/2 cup carrots, diced and cooked
1/2 cup frozen corn
1/2 cup diced tomatoes
In a large skillet brown rice in olive oil over medium heat.
Add onion and garlic and cook, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer.
Add tomato paste, oregano, cumin and salt to the stock.
Add rice-onion mixture and bring to a simmer.
Cover. Reduce heat and cook 15-25 minutes, or until all the liquid is absorbed.
Add corn, peas, cooked carrots and fresh tomatoes.
Turn off heat and let sit for 5 minutes.
Serve with Tacos, Enchiladas, or Chicken & Green Chile Casserole and ENJOY!