Mexican Rice - cooking recipe

Ingredients

3 Tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. raw long grain rice
1/4 c. chopped red pepper
1/2 tsp. salt
dash of cayenne pepper
2 c. boiling water
2 tsp. chicken broth granules
3/4 c. frozen peas and carrots, thawed
1 small tomato, peeled, seeded and chopped (about 1/3 c.)

Preparation

Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and red pepper. Saute until onion is limp and rice opaque.
Add salt, cayenne, water and chicken broth granules. Cover and cook 20 minutes or until liquid is absorbed. Add peas and carrots and tomato.
Cook, stirring, just until vegetables are heated through. Serve rice immediately.
Yields 4 to 6 servings.