Mexican rice with corn and peas

1. Wash the rice thoroughly and drain the water completely. Set aside.
2. Heat oil and butter in a large skillet. Add rice and sauté until rice is a nice toasty color and all butter/oil is absorbed. Stir quite often to prevent browning.
3. Add chopped onions, garlic, carrots, corn, green peas, diced tomatoes and tomato sauce. Stirring occasionally. Add water, salt and bring to a boil.
4. When it start boiling, reduce heat to a simmer. Cover tightly with a lid and simmer for 20 minutes or until rice is tender and fluffy.
5. Remove from flame. Mix the rice gently using a long spoon, sprinkle chopped coriander leaves on top; Serve hot.

Notes:

• Tomato flavour is prominent in the mexican rice. So you can add more tomatoes(1 - 2 Nos) into the rice according to your taste.