Spanish Rice (from Guatemala)

Serves:

Ingredients:

1/2 lb Rice
2 md Ripe tomatoes
1/2 md Onion
1/2 Carrot
1 md Potato
1/4 c Fresh peas
1/2 Bell Pepper, green or red

Method:

Cut all the vegetables, except the peas and potato, into small slivers.
Cut the potato into 8 cubes.
Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.
Recipe provided by Belia Maritza Navas Escobar de Foster Posted by: Leland Foster leland@cruzio.
santa-cruz.
ca.
us