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1 ½ c Long grain rice rinsed & drained
8 to 10 oz. bag frozen peas and carrots or mixed vegetables
2 cups shredded cooked chicken (omit chicken to uses as side dish)
1 medium onion minced
3 cups broth or water
1 tsp. Chicken bouillion
1 tsp. Tomato bouillion
1 tsp. Sazon
Dried cilantro
Heat oil and saute onions. Add rice before onions are done and cook until rice is brown. In a separate cup mix seasoning in about 2 oz. water and stir until smooth. Add to broth. Add broth to rice and bring to boil. Add peas and carrots.
Cover, reduce to simmer and cook for 20 minutes. Add shredded chicken, sprinkle in cilantro. Heat until chicken is warm.
Omit chicken if you want to use as a side dish.