Mexican Vegetable Rice

Ingredients

• 2 tablespoons canola oil 
• 0.8 teaspoon ground pepper 
• 2 tablespoons parsley fresh chopped
• 2 teaspoons garlic minced
• 2  spring onion chopped
• 1 cup onion diced
• 10 ounce peas-carrots mix shopping list mixed frozen thawed
• 1.5 teaspoons salt 
• 1.5 cups tomatoes diced deseeded
• 3 cups vegetable stock 
• 1.5 cups rice white
• 1.5 cups rice white

Equipment

• frying pan

Directions

1. In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque.
2. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed.
3. Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat.
4. Sprinkle top of rice with parsley and green onions.