4 tbsp. butter
1 Roma tomato
1/2 yellow onion
1/4 of a green, yellow, and orange bell pepper
1 tbsp. chicken/tomato bullion powder
2 cups long grain rice
1/2 cup whole sweet corn
1/2 cup sweat peas
4 cups water
1 jalapeno, seeded and deveined

Melt butter in a large frying pan that has a lid to fit. Cook onions, tomato, jalapeno and bell peppers for 2 minutes on medium heat. Add rice and stir until lightly brown. May add a little olive oil if not enough butter in bottom of pan.

Add water, bouillon powder, corn and peas. Mix well until bouillon is dissolved. Bring to a boil.

Turn to low, cover and cook for 20 to 25 minutes.

Submitted by: Katrina Worley