Mexican Rice - 2

Recipe Ingredients

3 tablespoons	45ml	Oil
1/2 cup	31g / 1.1oz	Onion - chopped
1		Garlic clove - minced
1 cup	160g / 5.6oz	Rice - long grain
1/4 cup	36g / 1.3oz	Red pepper - chopped
1/2 teaspoon	2.5ml	Salt
1		Cayenne
2 cups	474ml	,water - boiling
2 teaspoons	10ml	Chicken broth granules
3/4 cup	82g / 2.9oz	Frozen peas & carrots - thawed
1 cup	62g / 2.2oz	Tomato, peeled - seeded, chopped (small)

Recipe Instructions

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.

Source:
Houston Chronicle, May, 1997

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