Mexican Rice

Purely as an experiment I decided to make mexican rice to go with the oodles of cooked pinto beans I have stashed in the freezer. I also opted to make a large batch in order to freeze and eat for lunches or quick dinners.

This makes 8-1 cup servings

1 tbsp EVOO
1 yellow onion, diced
3 garlic cloves, pressed
2 tsp cumin
1 tsp oregano
2 cups brown rice (I used long grain)
4 cups vegetable stock
4 tbsp tomato paste
2 cups frozen peas
2 cups frozen corn
Salt & Pepper to taste

Method:
Heat EVOO over medium, add diced onion and saute until soft. Add garlic and saute for 1 minute. Stir in spices and sautee another minute. Add rice, vegetable stock, and tomato paste, simmer until liquid is absorbed and rice is tender. Stir in peas and corn until heated.

Serve as a side or in burritos, tacos, or whatever you like!