Title: Mexican Rice
Categories: Casseroles, Mexican
Yield: 1 Servings

-----------------------------YIELD: 4 SERVINGS-----------------------------
3 tb Oil
1/2 c Onion; chopped
1 Garlic clove; minced
1 c Rice, long grain
1/4 c Red Pepper, chopped
1/2 ts Salt
Ds Cayenne
2 c ;Water, boiling
2 ts Chicken broth granules
3/4 c Frozen peas & carrots;
-thawed
1 sm Tomato; peeled, seeded,
-chopped

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@SALATA.COM (LINDA MAGEE) On 12 OCT 1995
091709 ~0500

Recipes sent to me from Bill, wight@odc.net