TEX MEX RICE

TEX-MEX RICE


2 garlic cloves, peeled and halved
2 Tbsp. vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14.5-oz) chicken or vegetable broth
¼ cup salsa
¼ cup chopped diced carrots
¼ cup frozen or fresh corn (optional)


1. In a heavy pot, cook garlic in oil over high heat until browned, stirring often.

2. Discard garlic cloves.

3. Add rice to infused oil and reduce heat to medium-high.

4. Stirring constantly, brown rice.

5. Add broth, salsa, carrots and corn and reduce heat to low.

6. Cover and cook for 20 minutes.

7. Fluff rice before serving.

Yield: 6 servings.