1 can mushrooms
1 bell pepper
Salt and pepper to taste
3 c. rice
1/2 tsp. cumin
2 c. chicken broth
1 lg. onion
2 cloves garlic
2 tbsp. oil
1 tsp. oregano
Saffron to color
1 med. pkg. frozen peas and carrots

Brown onion in oil. Add frozen vegetables, mushrooms, bell pepper, garlic, cumin, and oregano. Cook covered on low heat 10 minutes pour in rice, 6 cups of water, saffron, 1 1/2 teaspoon salt and chicken broth, bring to boil; stir and cook covered at medium heat for 20 minutes. Remove from heat. Stir and let set 10 minutes.