3 tbsp. oil
1 lg. onion, chopped
2 cloves garlic, minced
1 1/2 c. rice
1/2 tsp. salt
1/8 tsp. cayenne pepper
3 chicken bouillon cubes
3 c. boiling water
1 pkg. (10 oz.) frozen mixed peas and carrots, thawed
1 1/2 c. peeled, seeded and chopped tomatoes

Cook and stir first 4 ingredients until onion is limp and rice is opaque. Dissolve bouillon in boiling water and mix it into rice mixture along with salt and cayenne. Bring to a boil, cover, and simmer 20 minutes or until liquid is absorbed. Add vegetables and stir over low heat until vegetables are hot.