Rice And Vegetables “A La Mexicana”

Instructions

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   Ingredients

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   1 c. Long grain brown rice

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   1/4 Bell pepper

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   2 Medium carrots

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   1 c. Fresh or frozen green peas

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   3 Medium fresh tomatoes

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

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

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

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

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

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    rich in nutrients.

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    Makes 6 servings.