Prep Time: 10 minutes   Cook Time: 10 minutes   Total Time: 10 minutes   Yield: 6 to 8 servings


3 tablespoons olive oil
1 small onion, diced
1 medium green pepper, diced
1 large carrot, peeled and diced
3 cloves garlic, minced
1 1/2 cups long grain white rice
1 tablespoon tomato paste
1 cup crushed tomatoes*
2 2/3 cups low-sodium vegetable broth
3/4 cup frozen corn kernels
1/2 cup frozen peas
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon salt
Chopped cilantro, for garnish


Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion, pepper and carrot.

Cook for about 2 minutes, until the vegetables start to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add the rice. Cook for about 6 to 8 minutes, stirring frequently (and then almost constantly toward the end of the 6 to 8 minutes), until the rice is lightly golden brown.

Add in the tomato paste and stir to combine, then stir in the tomatoes, the broth, corn, peas, cumin, chili powder and salt. Increase the heat and bring to a boil. Cover, reduce the heat and let gently simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and let the rice stand covered for 5 to 10 minutes untouched.

Fluff the rice with a fork. Taste and season with additional salt if needed, then garnish with the cilantro.

*Measure out the 1 cup from a can of crushed tomatoes. You can refrigerate or freeze the rest for another use.

Recipe Adopted from


June 9, 2017