Recipes

Mexican Rice

Yield: 6 servings

Ingredients:

• 1 cup rice
• 1 medium chopped onion
• 1 clove garlic, chopped
• 2 cups hot water
• 1 can (8oz) tomato sauce
• 3 1/3 cup frozen vegetables (peas and carrots)
• 2 chicken bouillon cubes

Directions:

1. Spray saucepan with cooking spray and add rice. Cook over medium heat, stirring occasionally, until lightly browned. Stir in onion and garlic. Cook for 2 to 3 min. Add hot water, bouillon cubes and tomato sauce.
2. Reduce heat to low. Cover and simmer for 20 min.
3. Add frozen vegetables. Cover and simmer for an additional 10 min. or until all moisture is absorbed.