1. Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes. 2. Stir in onion and garlic; cook, stirring about 1 minute. 3. Add broth and cumin. 4. Heat to boiling; stir once or twice. 5. Lower heat to simmer; Cover with tight fitting lid. 6. Cook 15 minutes or until rice is tender and liquid is absorbed. 7. Combine tomato paste and 1 tablespoon water. 8. Stir tomato mixture, peas and carrots into rice; fluff with a fork. ---------------------------------------------------------------------------
Nutrition
Ingredients
