Title: Spanish rice (from guatemala)
 Categories: Guatemalan, Side dish
      Yield: 4 Servings
 
    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
 
  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