Source: dLife

Long-grain rice combined with Mexican inspired flavors.

Servings

1 cooking spray
1 large tomato , chopped
0.5 cup fresh chopped onion
1 medium garlic cloves , minced
0.5 tsp oregano leaves , diced
0.25 tsp ground cumin
1 cup Rice, long grain, FastCook, dry
14.5 oz low sodium vegetable broth
0.33 cup cold water
1 medium carrots , cooked and diced
0.5 cup frozen green peas , thawed
1 pinch salt
1 pinch black pepper

1 Heat a cooking spray coated pot over medium heat. Cook tomato, onion, garlic, oregano, and cumin 3 to 5 minutes or until onions are translucent. Stir in rice and cook 2 to 3 minutes or until rice is golden, stir often while cooking.
2 Pour broth and water into pot and bring to a boil. Lower heat, place lid on pot, and simmer 25 minutes or until rice is soft and liquid is absorbed; stir in carrots and peas during the last 5 minutes. Sprinkle with salt and pepper.

Serve this in tortillas or on top of nachos.