Mexican Vegetable Rice

By KarenLee

Ingredients

• 3 tablespoons salad oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-1/2 cups rice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 3 chicken bouillon cubes
• 3 cups boiling water
• 1 package (10 0z.) frozen mixed peas and 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 pease and carrots and tomatoes. Cook over low heat, stirring just until vegetables are heated through (about 3 minutes).