Mexican Rice

Name: Mexican Rice
Ingredients: 3 Tbsp. vegetable oil; 1/2 c. chopped onion; 1 clove garlic, minced; 1 c. raw long grain rice; 1/4 c. chopped red pepper; 1/2 tsp. salt; dash of cayenne pepper; 2 c. boiling water; 2 tsp. chicken broth granules; 3/4 c. frozen peas and carrots, thawed; 1 small tomato, peeled, seeded and chopped (about 1/3 c.)

11 ingredients

4 steps

Ingredients

3 Tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. raw long grain rice
1/4 c. chopped red pepper
1/2 tsp. salt
dash of cayenne pepper
2 c. boiling water
2 tsp. chicken broth granules
3/4 c. frozen peas and carrots, thawed
1 small tomato, peeled, seeded and chopped (about 1/3 c.)

Directions

1

Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and red pepper. Saute until onion is limp and rice opaque.
2

Add salt, cayenne, water and chicken broth granules. Cover and cook 20 minutes or until liquid is absorbed. Add peas and carrots and tomato.
3

Cook, stirring, just until vegetables are heated through. Serve rice immediately.
4

Yields 4 to 6 servings.