Mexican rice (arroz mexicano)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Tomato; diced |
| ⅓ | cup | Diced carrots |
| 2 | ounces | Peas |
| ¼ | cup | Diced celery |
| 2 | teaspoons | Dehydrated onion flakes |
| 1 | Clove (small) garlic; crushed | |
| 1 | teaspoon | Minced fresh chives |
| 1 | teaspoon | Minced fresh parsley |
| ¾ | teaspoon | Marjoram |
| ⅛ | teaspoon | Crushed red pepper -or- |
| 1 | dash | Cayenne pepper or hot pepper sauce |
| ½ | cup | Chicken bouillon |
| 1 | cup | Cooked enriched rice |
Directions
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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