Preparation time:
45
Ingredients:
2 pounds of rice
6 cups of broth
1 carrot
1 medium potato
1 ear of corn
1 cup of beans
1 onion
1 chili
3 cloves of garlic
2 tbsp. tomato puree
4 tablespoons of oil
1 tsp. of salt
Pepper to taste
Instructions:
Wash and drain the rice. Cut all the vegetables into half-inch cubes and add them to the previously shelled and boiled corn.
Sauté with all the chopped seasonings and tomato puree, add all the vegetables and cook for five minutes.
Pour the rice with the water, salt and pepper, cover and let it cook until the rice becomes soft.
Servings:
4