Spanish Rice

(start 45 minutes before serving)

Heat 1 c rice in 1 T of oil or butter, add a clove of pressed garlic, 1 t salt. When rice is hot add 1 can Mexican style stewed tomatoes (picky eater, puree them) or diced tomatoes with chili peppers (don't have to puree) bring to a boil. Add 2 cups hot chicken broth, return to boil, cover and put in preheated oven 350 degrees for 20 minutes. Stir in frozen peas and carrots and cook for another 10 minutes.