What's Cookin? Tuesday - Mexican Rice

Kristen Mowers, CalSERVES Nutrition Coordinator

Some Pea History

• Peas were a dietary winter staple of both peasants and royalty in medieval Europe.
• In 1492, Christopher Columbus planted peas in Santo Domingo, where they were quickly adopted by indigenous peoples.
• Easy to grow, peas were commonly planted by early American colonists and later by pioneers traveling west.

Mexican Rice

Serving Size: 1 cup

Yield: 6 servings

Ingredients:

1 cup rice

1 medium chopped yellow onion

1 chopped garlic clove

2 hot water

2 chicken bouillon cubes, low sodium

1 can (8 ounces) tomato sauce

3 1/3 cups frozen vegetables (peas and carrots)

2 Tablespoons chopped fresh cilantro

Instructions:

1. Lightly spray a large saucepan with nonstick cooking spray.
2. Add rice to saucepan. Cook over medium heat, stirring occasionally, until lightly browned. Stir in onion and garlic. Cook for 2 to 3 minutes. Add hot water, bouillon cubes and tomato sauce, stirring until bouillon cubes are dissolved. Reduce heat to low. Cover and simmer for 20 minutes.
3. Add frozen vegetables. Cover and simmer for an additional 10 minutes or until all moisture is absorbed.
4. Sprinkle cilantro on top of cooked rice. Serve.

Calories 180, Fat 1g, Sugar 3g, Protein 6g