Ingredients
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3 large egg whites, room temperature
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¾ cup granulated sugar
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¼ teaspoon cream of tartar
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½ teaspoon peppermint extract
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Pinch of salt
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2–3 candy canes, finely crushed
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Optional: red food coloring
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Instructions
1. Toast the rice 2. Build the flavorAdd the chopped onion and minced garlic to the pan. Cook for 1–2 minutes until fragrant and slightly softened.
3. Add the liquidsStir in the chicken broth, tomato sauce, salt, cumin, and chili powder. Mix well to combine everything evenly.
4. Simmer the riceBring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
5. Add the veggiesIf using peas and carrots, gently stir them in during the last 5 minutes of cooking.
6. Fluff and serveRemove from heat and let sit covered for 5 minutes. Fluff the rice with a fork, sprinkle with cilantro, and serve with lime wedges if desired.