Mexican rice #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| ½ | cup | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | cup | Rice, long grain |
| ¼ | cup | Red Pepper, chopped |
| ½ | teaspoon | Salt |
| Ds Cayenne | ||
| 2 | cups | ;Water, boiling |
| 2 | teaspoons | Chicken broth granules |
| ¾ | cup | Frozen peas & carrots; thawed |
| 1 | small | Tomato; peeled, seeded, chopped |
Directions
YIELD: 4 SERVINGS
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.
Submitted By LINDA.MAGEE@... (LINDA MAGEE) On 12 OCT 1995 091709 ~0500
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