Instant Mexi-Rice Mix

Makes 5 - 6 portions

• 3 medium carrots, peeled
• 1 large yellow onion
• 2 red bell peppers, seeded
• 1 large ripe tomato OR 2 ripe Roma tomatoes OR 2 tbsp tomato paste
• 3 - 4 garlic cloves, crushed
• olive oil
• salt

Finely dice all of the veggies. In a large, nonstick skillet, add a couple teaspoons of oil and heat over medium heat. Cook carrots and onions separately with a pinch of salt until tender and begin to brown. Cook the garlic with tomato paste (if using) with the bell pepper until thick. Finally, if using fresh tomatoes, cook them until thick. As each veggie finishes, remove them to a large bowl where you can mix all of them together.

Pack evenly into a 6-cup silicone muffin pan¹. Freeze until solid. Remove from the pan and store in a freezer bag until needed.

To use: Thaw Mexi-Rice Mix until it can be smooshed apart. Add one muffin-cup's worth of Mexi-Rice Mix per 1 rice-cup's worth of rice². Add the amount of water needed for the type of rice being used and cook as usual.

Notes:

1. Silicone muffin pans are wonderful because you can just pop them out when you're done. I assume that a metal muffin pan would require some nonstick spray as well.
2. I use rice here as a catch-all. It will work for any grain or rice type that you think will taste good as Mexican Rice. Quinoa and bulgur would be quite good, for example, or a mix of rice and orzo or rice and wild rice.