Title: Mexican Rice (Arroz Mexicano)
Categories: Rice
Yield: 4 Servings

1 md Tomato; diced
1/3 c Diced carrots
2 oz Peas
1/4 c Diced celery
2 ts Dehydrated onion flakes
1 Clove (small) garlic;
-crushed
1 ts Minced fresh chives
1 ts Minced fresh parsley
3/4 ts Marjoram
1/8 ts Crushed red pepper -or-
1 ds Cayenne pepper or hot pepper
-sauce
1/2 c Chicken bouillon
1 c Cooked enriched rice

Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic,
chives, parsley, marjoram, and pepper in bouillon until celery is tender.
Combine with rice. Cook until most of the liquid is evaporated or bake
uncovered in moderate oven (350 deg) until liquid evaporates.

SANDAL@AOL.COM

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