Mexican Vegetable Rice - cooking recipe

Ingredients

3 Tbsp. salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 1/2 c. rice
1/2 tsp. salt
1/8 tsp. cayenne
3 chicken bouillon cubes
3 c. boiling water
1 pkg. frozen peas, thawed
1 1/2 c. peeled, seeded and chopped tomatoes

Preparation

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 tomatoes. Cook over low heat, stirring just until vegetables are heated. Makes 8 to 10 servings.