Mexican Vegetable Rice

By Dianewaldron

Ingredients

• 3 Tb Salad Oil
• 1 Large Onion, chopped
• 2 Cloves Garlic, minced or pressed
• 1 1/2 Cups Rice
• 1/2 tsp Salt
• 1/8 tsp Cayenne
• 3 Chicken Bouillon Cubes
• 3 Cups Boiling Water
• 1 Package (10 oz.) Frozen Mixed Peas & Carrots, thawed
• 1 1/2 Cups Peeled, Seeded, and Chopped Tomatoes

Details

Servings 8

Preparation

Step 1

In a wide frying pan, heat oil over medium heat; add onion, garlic, and rice. Cook, stirring until onion is limp and rice is opaque. Stir in salt, cayenne, and bouillon cubes dissolved in boiling water; bring to boil, cover, and simmer for 20 minutes or until liquid is absorbed.

Add peas and carrots and tomatoes. Cook over low heat, stirring just until vegetables are heated through (about 3 minutes).