Mexican Rice #1casseroles, mexico ----YIELD: 4 SERVINGS---- 3 tablespoon oil 1/2 cup onion; chopped 1 garlic clove; minced 1 cup rice, long grain 1/4 cup red pepper, chopped 1/2 teaspoon salt 1 ds cayenne 2 cup ; water, boiling 2 teaspoon chicken broth granules 3/4 cup frozen peas & carrots; thawed 1 small 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 |
