Categories: Vegetables

Ingredients

• 3 Tbsp. salad oil
• 1 large onion, chopped
• 2 cloves garlic, minced or pressed
• 1 1/2 cups rice
• 1/8 tsp. cayenne pepper
• 2 chicken bouillon cubes
• 2 cups boiling water
• 10 oz. frozen or canned peas and carrots, thawed
• 1 1/2 cups peeled, seeded, chopped tomatoes

Directions

1. Heat the oil for 2 minutes on high, uncovered, in a large microwave-safe casserole dish. Add onion, garlic and rice, then continue to cook, uncovered, on high for 3 minutes, or until the onion is limp and the rice is opaque. Stir, then add cayenne and bouillon cubes that have been dissolved in the boiling water. Cover tightly. Cook on high for 4-7 minutes, or until the liquid begins boiling. Reduce power to medium. Cook for 10 -12 minutes, or until most of the liquid is absorbed. Let the dish stand, covered, for 5 minutes so the liquid is absorbed. Next stir in peas, carrots and tomatoes.
2. Frozen peas and carrots are better than canned in this dish.

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