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Mexican Rice (Arroz Mexicano)
1 med tomato, diced
1/3 c diced carrots
2 oz peas
1/4 c diced celery
2 t dehydrated onion flakes
1 sm garlic clove, crushed
1 t minced fresh chives
1 t minced fresh parsley
3/4 t marjoram
1/8 t crushed red pepper or dash of cayenne pepper or hot pepper sauce
1/2 c chicken bouillon
1 c cooked enriched rice
Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic,
chives, parsley, marjoram, and pepper in bouillon until celery is
tender. Combine with rice. Cook until most of the liquid is
evaporated or bake uncovered in moderate oven (350 deg) until liquid
evaporates.
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Mexican Rice 04