3 tbsp. salad oil
1 lg. onion, chopped
2 cloves garlic, minced
1 1/2 c. rice
1/2 tsp. salt
1/8 tsp. cayenne
3 chicken bouillon cubes
3 c. boiling water
1 pkg. frozen peas & carrots
1 1/2 c. peeled, seeded & chopped tomatoes

In frying pan, heat oil over medium heat; add onion, garlic and rice. Cook, stirring until onion is limp and rice is opaque. Stir in salt, cayenne and bouillon cubes, dissolved in boiling water; bring to boil, cover and simmer for 20 minutes or until liquid is absorbed. Add peas and carrots and tomatoes. Cook over low heat, stirring just until vegetables are heated through, approximately 3 minutes. Serves 8 to 10.