ARROZ A LA JARDINERA
Rice and Vegetables
(This recipe is from my mothers notes)

1 onion, chopped
1 red pepper chopped
1/4 cup olive oil (they used shortening, which gives a better taste and texture but a lot of cholesterol)
3 garlic cloves, peeled and crushed
2 tomatoes, chopped
4 oz green beans, sliced and ready to cook
1 carrot, peeled and sliced
1 cup corn
3 1/2 cups rice
1 tb olive oil with bijol or annato oil
3 cups water or chicken stock
salt and pepper to taste
chopped parsley to taste

Sauté the onion, pimiento in the oil. Add the garlic, tomatoes, sliced green beans the carrot, corn and sauté for a few minutes. Add the stock or water, the annato oil and the rice. Cook uncovered at medium heat, until it is dry. Stir from the bottom up a few times, cover and lower the heat to low. Cook for 18 to 20 more minutes.