Cookish: Side Dish

Mexican Rice

I in no way claim this is authentic, but it's pretty yummy and seems somewhat similar to the rice you'd get in a Mexican restaurant.

butter or oil

1 cup long-grain rice

1 packet Goya Sazon con achiote y cilantro

1/4 tsp cumin

1/4 tsp chili powder

1 carrot, peeled and sliced

3/4 cup chicken broth

3 tbs tomato sauce or crushed tomatoes

1 bay leaf

1/2 cup frozen peas

Put enough oil/butter into a saucepan to coat the bottom. Add in the rice and seasonings and toast over medium-high heat for a few minutes Add the carrot, chicken broth, tomato, bay leaf and peas. Cover and bring to a boil. Turn down to low and simmer for 20 minutes. If it is still a little liquidy, put a dishtowel between the pot lid and the pot and let sit, covered, off the heat for 5 minutes or until ready to serve. Fluff with a fork.