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RICE AND VEGETABLES “A LA MEXICANA”

Ingredients

1 c. Long grain brown rice

1 lg. Spanish onion

1/4 Bell pepper

8 Cloves garlic

2 Medium carrots

1 c. Fresh or frozen green peas

3 Medium fresh tomatoes

4 Sprigs Cilantro or parsley

1 lg. Green Chile

1. Dice onion, bell pepper, garlic, tomato; slice carrots.

2. Place all ingredients in a pot and add 2 1/2 cups of spring water or

vegetable stock; bring to a boil, reduce heat and cover. Simmer for 35

minutes, add spices of your choice the last 10 minutes.

3. Cook until the rice absorbs most of the liquid. Simple to prepare, yet

rich in nutrients.

Makes 6 servings.

 

 

 

 

 

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