MEXICAN RICE

submitted by Stephanie Doll

1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste

1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

serves 4