Serves: 4
Total Calories: 209

2 tablespoons olive oil
2 tablespoons finely chopped white onions
1 cup long-grain white rice
1/2 medium carrot, peeled and finely diced or chopped
1 clove garlic (small), finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
2 cups hot tap water

1. In a wide 2-quart saucepan heat the oil over medium heat. Add the onion and rice. Cook, stirring, until the rice is opaque and starts to change color, but doesn't brown, about 3 minutes. Add the carrot, garlic, cumin, and salt. Cook 1 minute. Add the water all at once, and stir to settle the rice. Bring to a boil.

2. Reduce the heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Serve hot.

3. Remove the pan from the heat and let the rice stand 5 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork and serve. If not, cover and let stand 5 more minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 64

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* Beans, Rice, and Pasta
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Rice with Minced Pork or Beef
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