Ingredients (6 servings):
1 tbsp. olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 cups basmati rice
1 small can tomato sauce
1 1/2 cups vegetable broth (360 ml)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas
1/4 tsp chili powder
1/4 tsp cumin
Salt and pepper, to taste
2 Roma tomatoes, diced
2 tbsp. chopped fresh cilantro leaves
Preparation:
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 tomato sauce and vegetable 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 tomatoes.
Serve immediately, garnished with cilantro, if desired.