Mexican Vegetable Rice Recipe
Ingredients
3 tablespoons salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 1/2 cups rice
1/2 teaspoon salt
1/8 teaspoon cayenne
3 chicken bouillon cubes
3 cups boiling water
1 package (10 oz.) frozen mixed peas and carrots (thawed)
1 1/2 cups peeled, seeded, and chopped tomatoes
Directions
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).
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).
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