3 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. raw long grain rice
1/4 c. chopped red pepper
1/2 tsp. salt
Dash of cayenne pepper
2 c. boiling water
2 tsp. chicken broth granules
3/4 c. frozen peas and carrots, thawed
1 sm. tomato, peeled, seeded, chopped (about 1/3 c.)

Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and red pepper; saute until onion is limp and rice opaque. Add salt, cayenne, water, and chicken granules; cover. Cook 20 minutes or until liquid is absorbed. Add peas and carrots and tomato; cook stirring, just until vegetables are heated through. Serve rice immediately. 4-6 servings.