Cilantro Vegetable Rice

2 cloves minced garlic

2 tbsp olive oil

2 cups white rice

1/2 cup frozen peas and carrots

1/4 cup lightly packed, snipped fresh cilantro

2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp salt

1 (14 oz) can chicken broth

In a medium saucepan, cook garlic in hot oil for 30 seconds. Add rice. Stir until rice is coated with oil. Stir in peas and carrots, cilantro, chili powder, cumin, salt and cayenne pepper.

Add chicken broth and 1 3/4 cups water to rice mixture. Bring to boiling; reduce heat. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.