Name: Mexican Rice
Ingredients: 3 tb Oil; 1/2 c Onion; chopped; 1 Garlic clove; minced; 1 c Rice, long grain; 1/4 c Red Pepper, chopped; 1/2 ts Salt; Ds Cayenne; 2 c ;Water, boiling; 2 ts Chicken broth granules; 3/4 c Frozen peas & carrots; thawed; 1 sm Tomato; peeled, seeded, chopped

If light reading is our passion, then Owen’s prose style is not for us. His paragraphs are tightly packed; his thoughts demanding. His analysis of the heart cannot be skimmed quickly. But in our age of constant and instant upgrade to faster models, this is exactly what many of us need: a slow read, a careful application- allowing ourselves to feel the wounds made by Owen’s sensitive eye surgery, and, as a result, discovering that we see our God more clearly, that we love His Son more fully and serve Him in the power of the Spirit more thoroughly. If this is what we need - as it surely is - Owen, though dead, still speaks, and in providence of God is still there to help and guide us.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Casseroles, Mexican	1	Servings

INGREDIENTS

3	tb	Oil
1/2	c	Onion; chopped
1		Garlic clove; minced
1	c	Rice, long grain
1/4	c	Red Pepper, chopped
1/2	ts	Salt
		Ds Cayenne
2	c	;Water, boiling
2	ts	Chicken broth granules
3/4	c	Frozen peas & carrots; thawed
1	sm	Tomato; peeled, seeded, chopped

INSTRUCTIONS

YIELD: 4 SERVINGS
Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and
red pepper; saute until onion is limp & rice is opaque. Add salt, cayenne,
water and chicken broth granules; cover. Cook 20 minutes or until liquid is
absorbed. Add peas & carrots and tomato; cook, stirring, just until
vegetables are heated through. Serve rice immediately.
Submitted By [email protected] (LINDA MAGEE)  On   12 OCT 1995
091709    ~0500
Recipes sent to me from Bill, [email protected]

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