Ingredients

• 1 cup rice, uncooked
• 2 tablespoons oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 2 cups chicken broth (or vegetable broth, for a vegetarian version)
• 1 carrot, chopped
• 6 mushrooms, chopped (optional)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon chili flakes
• 1 cup frozen corn
• 1 cup frozen peas

Instructions

In a large skillet, heat the oil over medium heat.  Add the onions and cook for 2-3 minutes, until the onion starts to become translucent.  Reduce the heat to low.  Add the rice and garlic, and stir to combine.  Cook for another 2-3 minutes, until the rice starts to turn golden.  Add diced tomatoes and their liquid, the chicken broth, the diced carrots and mushrooms, and the spices.  Cover the skillet and let cook for 10-15 minutes, until the rice is cooked.  Add more liquid if the rice gets too dry.  Add in the frozen corn and peas, and cook until heated through, another 1-2 minutes.