Mexican Vegetable Rice

• 3 tablespoons salad oil
• 2 garlic cloves, minced
• 12 teaspoon salt
• 3 chicken bouillon cubes
• 1 (10 ounce) packagefrozen mixed peas and carrots, thawed
• 1 large onion, chopped
• 1 12 cups rice, uncooked
• 18 teaspoon cayenne
• 3 cups boiling water
• 1 12 cups tomatoes, peeled, seeded and chopped

1. In a wide frying pan, heat oil over medium heat; add onion, garlic and rice.
2. Cook stirring until onion is limp and rice is opaque.
3. Into the boiling water, stir in salt, cayenne and bouillon until dissolved.
4. Pour over rice mixture and return to boil.
5. Cover and simmer for 20 minutes or until liquid is absorbed.
6. Add peas and carrots and tomatoes.
7. Cook over low heat, stirring just until vegetables are heated through, about 3 minutes.

salad oil, garlic, salt, chicken, carrots, onion, rice, cayenne, boiling water, tomatoes

Taken from www.food.com/recipe/mexican-vegetable-rice-324476 (may not work)