Mexican Vegetable Rice - cooking recipe

Ingredients

3 Tbsp. salad oil
1 large onion, chopped
1 clove garlic, minced
1 1/2 c. rice
1/2 tsp. salt
1/8 tsp. cayenne
3 chicken bouillon cubes
3 c. boiling water
1 (10 oz.) pkg. frozen peas
1 c. peeled, seeded and chopped tomatoes

Preparation

In a frying pan, heat oil over medium heat; add onion, garlic and rice.
Cook and stir 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 20 minutes, until liquid is absorbed.
Add peas and tomatoes and stir about 3 minutes. Makes 8 to 10 servings.