Vegetable Pulao

1 cup, chopped Onions, raw
.33 cup Canola Oil
2 cup White Rice, medium grain
2 tbsp Salt
500 grams Mixed Vegetables, frozen
1 cup, chopped or sliced Red Ripe Tomatoes
1 cup Bouillon Broth, Chicken - 1/2 cube (Knorr) ggg (by MG7_FIT)
5 cup (8 fl oz) Water, tap

Wash 2 cups of rice of your choice and leave soaking in 2 cups of water and set aside. Fry 1 chopped onion in 1/3 cup of oil on medium heat until the onion has turned golden brown. Add 2 tbsp of salt and the vegetables. Fry the vegetables for 2-3 minutes and add 1 cup of water. Continue to fry the vegetables under medium heat for 10 minutes. Add 1 chopped tomato and fry the vegetables and the tomato for 5 minutes or until the oil has separated.
Mix half of a bouillon Knorr to 1 cup of water and mix until the cube has dissolved and add to the frying vegetables. Add 4 cups of water to the frying vegetables and bring to a boil. Drain the water the rice had been soaking in and add the rice to the pot with the vegetables. Cook until the water has started to dry out while stirring occasionally and only oil is visible on top of the rice. Reduce heat to low at this point and cover and cook for another 15 minutes. Do not lift the cover for 15 minutes. After 15 minutes, lift the cover, to check if the rice are cooked, and remove from heat. Stir and Serve.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user SSHEIKH2.