| • | 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 |
| • | 4 cups water |
| • | 1 cup mixed vegetable (corn, carrots, green peas) |
| |
| 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. |
