Mexican Rice

Recipe relayed to me verbally by Desiree Pingree.  Her mother worked as the chef for the Mexican consulate in Peru.  Andrew and Beth really enjoy this rice.

2 + cups Minute Rice
1 + T Knorr chicken tomato bouillon
1+ cups frozen peas, corn, carrots
1 T canola oil
2-3 branches cilantro
1 jalapeño
1 tsp. garlic powder

In a stock pot add 1 tablespoon oil, 1 teaspoon garlic powder, the branches of cilantro, and a whole jalapeño. On medium heat, warm the this for 3-4 minutes.  Add 1 cup of water and 1 cup of rice bring to boil, then 1 cup rice and 1 cup water (more if larger quantity is desired) add 1tablespoon of chicken tomato boullion and more to taste. Can serve with the jalapeño in or removed.