Mexican Vegetable Rice
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 3 tablespoons salad oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 3 chicken bouillon cubes
- 1 (10 ounce) package frozen mixed peas and carrots, thawed
- 1 large onion, chopped
- 1 1⁄2 cups rice, uncooked
- 1⁄8 teaspoon cayenne
- 3 cups boiling water
- 1 1⁄2 cups tomatoes, peeled, seeded and chopped
directions
- In a wide frying pan, heat oil over medium heat; add onion, garlic and rice. Cook stirring until onion is limp and rice is opaque.
- Into the boiling water, stir in salt, cayenne and bouillon until dissolved. Pour over rice mixture and return to boil.
- Cover and simmer for 20 minutes or until liquid is absorbed.
- Add peas and carrots and tomatoes.
- Cook over low heat, stirring just until vegetables are heated through, about 3 minutes.
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RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football