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Southwestern Vegetable Rice Recipe

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This recipe for Southwestern Vegetable Rice is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons salad oil
1 large onion, chopped
2 cloves garlic, minced
10 ounces frozen or canned peas and carrots, thawed
1 1/2 cups peeled, seeded chopped tomatoes
2 chicken bouillon cubes
2 cups boiling water
1 1/2 cups rice
1/8 teaspoon cayenne pepper
salt (seasoned to taste)
Directions:
Directions:
Cook oil uncovered for 2 minutes on high in a 3-quart, microwave-safe casserole dish. Add onion, garlic ad rice. Cook uncovered on high for 3 minutes until onion is limp and rice is opaque. Stir once.

Stir in cayenne and bouillon cubes that have been dissolved in the boiling water.
Cover tightly and cook on high for 4 to 7 minutes, or until the liquid begins to boil.
Reduce powder to medium and cook for 10 to 12 minutes or until most of the liquid is absorbed and rice is tender. Let stand covered for 5 minutes. Don't peek! Let it
set to absorb the moisture. At the end of the standing time, stir in peas, carrots and tomatoes, and it's ready to serve.

 

 

 

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