Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4-6

Ingredients:

1 T. olive oil

2 cloves garlic, minced

1 onion, diced

1 1/2 C. rice

1 (8-oz.) salsa (any verity that your family enjoys)

1 1/2 C. chicken broth

1 C. corn kernels, optional

1/2 C. diced carrots, optional

1/2 C. frozen peas, optional

1/4 tsp. chili powder

1/4 tsp. cumin

Kosher salt and freshly ground black pepper, to taste

1 can diced tomatoes with green chills

What to do:

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in salsa and chicken broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in your can of diced tomatoes.

Christina’s Notes:

I have on occasion used the frozen bag of vegetables and it turned out fantastic.