Mexican Rice

1. 1

   Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and red pepper. Saute until onion is limp and rice opaque.

2. 2

   Add salt, cayenne, water and chicken broth granules. Cover and cook 20 minutes or until liquid is absorbed. Add peas and carrots and tomato.

3. 3

   Cook, stirring, just until vegetables are heated through. Serve rice immediately.

4. 4

   Yields 4 to 6 servings.

No nutritional information available.

No additional tips available.