Puerto Rican Vegetable Rice

1/4 pound butter
2 1/2 cups of long grain rice
4 cups chicken broth
1 big tomato, cut in small pieces
1 green pepper, cut into small pieces
2 cloves garlic, crushed
1/4 cup tomato sauce
2 cups fresh green beans, cut into 1-inch pieces
1 cup carrots, cut into small pieces
1 cup frozen green peas
1 Tablespoon salt
1/4 teaspoon white pepper

  1. Wash and drain rice; have broth ready. Melt butter in a big pan at medium heat and fry the rice for 5 minutes, stirring constantly.
  2. Add onion, pepper, tomato and garlic; fry for 5 additional minutes, stirring constantly. Add the broth, green beans, carrots, green peas, tomato sauce, salt and pepper; cook at medium high heat and when it starts to boil, reduce to moderate heat and cook, uncovered, until the liquid is mostly absorbed.
  3. Stir the rice, reduce the heat to low and cook for 30 minutes or until vegetables are tender and rice is cooked. Stir the rice at least one more time during the final cooking.

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