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RICE AND VEGETABLES “A LA MEXICANA”




Source of Recipe


NATIVE AMERICAN HEALTH RECIPES * BY CRUZ H. ACEVEDO JR., Ph.D.


List of 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

Recipe



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.