Recipe - Mexican Rice (Arroz Mexicano)

1 md Tomato; minced
1/3 cup Diced carrots
2 ounce Peas
One fourth cup Diced celery
2 teaspoon Dehydrated onion flakes
1 Clove (small) garlic;
crushed
1 teaspoon Minced fresh chives
1 teaspoon Minced fresh parsley
Three fourths teaspoon Marjoram
1/8 teaspoon Crushed red pepper or
1 ds Cayenne pepper or hot pepper
sauce
One half cup Chicken bouillon
1 cup Cooked enriched rice

Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic,
chives, parsley, marjoram, and pepper in bouillon until celery is tender.
Combine with rice. Cook until most of the liquid is evaporated or bake
uncovered in moderate oven (350 deg) until liquid evaporates.

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