Mexican Rice with Green Peas
Makes: 2 cups
Total Time: 25 minutes
Sauté onion, tomato paste, jalapeño, garlic, and cumin in oil in a saucepan over medium heat for 2 minutes.
Add broth, rice, and tomatoes; bring to a boil. Cover rice, reduce heat to low, and simmer until water is absorbed, 15–20 minutes. Remove rice from heat; fluff with fork.
Stir in peas; season with salt and pepper and serve.
Per Per cup: 304 cal; 7g total fat (1g sat); 3mg chol; 371mg sodium; 51g carb; 4g fiber; 9g protein
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