1 c. uncooked long grain rice
2 tbsp. cooking oil
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. salt, optional
2 large tomatoes, peeled and chopped
1 c. water
1 c. chicken broth
1/3 c. frozen peas
1/3 c. diced cooked carrots

In a large skillet over medium heat, sauté rice in hot oil until lightly browned. Add the onion, garlic and salt. Cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes.

Yield: 6 servings.