Title: Mexican Rice 5
Categories: Rice Mexican Side dish
Yield: 4 Servings
| 3 | tb | Oil |
| 1/2 | c | Onion; chopped |
| 1 | | Garlic clove; minced |
| 1 | c | Rice, long grain |
| 1/4 | c | Red Pepper, chopped |
| 1/2 | ts | Salt |
| | | Ds Cayenne |
| 2 | c | ;Water, boiling |
| 2 | ts | Chicken broth granules |
| 3/4 | c | Frozen peas & carrots; thawed |
| 1 | sm | Tomato; peeled, seeded, chopped |
Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and
red pepper; saute until onion is limp & rice is opaque. Add salt, cayenne,
water and chicken broth granules; cover. Cook 20 minutes or until liquid is
absorbed. Add peas & carrots and tomato; cook, stirring, just until
vegetables are heated through. Serve rice immediately.