Mexican Red Rice - cooking recipe

Ingredients

1/4 c. salad oil
2 c. long grain rice
4 c. chicken stock
3 garlic cloves, mashed
1/2 onion, cut in thick slices
1/2 c. canned tomato sauce
salt and pepper
1 c. frozen peas and carrots, parboiled in salted water 1 minute and drained

Preparation

Heat the oil in a deep saucepan and saute the rice until golden.
Add chicken stock, garlic, onion and tomato sauce.
Season with salt and pepper.
Bring to a boil; lower the heat.
Cover and cook until almost all liquid has been absorbed.
Uncover; fold in the peas and carrots carefully.
Cover again and cook until all liquid has been absorbed.
Can serve garnished with avocado slices and sliced ripe bananas.