Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts (per serving)
156
Calories
3g
Fat
30g
Carbs
3g
Protein
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