3 cups long grain white rice
Diced white onion
1/4 c vegetable oil
4 tsp tomato bouillon with chicken flavor
4 tsp ground cumin
1/2 tsp salt
4 cloves garlic, minced
16 oz Herdez mild salsa verde
1 qt chicken stock
Frozen peas carrots and corn
Cilantro, minced
Rinse rice in cool water until it runs clear. Heat oil in heavy Dutch oven on medium heat until shimmering. Add onion and cook a few minutes until translucent. Add rinsed rice (rice will pop if still wet) and saute until toasted, fragrant, and opaque (5 minutes or so). Add bouillon, cumin, salt, and garlic. Sauté until fragrant. Heat chicken stock and salsa verde until simmering. Add all at once to rice, stir thoroughly to combine and add frozen veggies if using. Bake at 325 for 45-50 minutes. Fluff immediately and then let sit for at least 30 mins. Toss with minced cilantro and serve.
