Title: Spanish Rice (From Guatemala)
Categories: Side
Yield: 4 Servings

1/2	lb	Rice
2	md	Ripe tomatoes
1/2	md	Onion
1/2		Carrot
1	md	Potato
1/4	c	Fresh peas
1/2		Bell Pepper, green or red

Cut all the vegetables, except the peas and potato, into small slivers. Cut the potato into 8 cubes. Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.

Recipe provided by Belia Maritza Navas Escobar de Foster

Posted by: Leland Foster leland@cruzio.santa-cruz.ca.us

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