| • |
3 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • |
3 tbsp. vegetable oil |
| • |
2 cups long grain rice uncooked |
| • |
1 tsp. minced garlic |
| • |
1/2 tsp. kosher salt |
| • |
1 tsp. of Knorr chicken bouillon |
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4 cups water |
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1 cup mixed vegetable (corn, carrots, green peas) |
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| Method: |
| 1. |
Heat oil in a large saucepan over medium heat. |
| 2. |
Add the rice and gently stir until rice begins to lightly brown. |
| 3. |
Add the garlic, salt and stir the rice till it looks golden. |
| 4. |
Add the Red Jalapeño puree and chicken bouillon and vegetables and turn the heat to medium high. |
| 5. |
Bring the mixture to a boil, turn the heat to low and cover the pan with a lid. |
| 6. |
Simmer for 20 to 25 minutes. |
| 7. |
Remove from heat and fluff with a fork, then stir in chopped cilantro. |
