Spicy Pea Guacamole

2 - 10oz packages frozen peas, thawed
2 TBSP lime juice
2 TBSP reduced fat sour cream
1/2 tsp. salt
Garlic, to taste
1 small red onion, chopped
1/2 cup cilantro
1 Roma tomato, chopped

1. In a food processor (or blender), combine the peas, lime juice, sour cream, salt. Puree until smooth.

2. Transfer to a bowl and add red onion, cilantro, and tomato. Stir to mix.

Mexican Rice

1 cup uncooked long grain white rice (you can use brown too, but it may take longer)
1 8oz can tomato sauce
1 16oz can chicken broth (or 2 cups water and 2 TBS chicken soup base)
5-6 pieces of garlic finely chopped- add more or less on how much garlic flavor you want (or garlic salt- sorry I don’t measure it, it just sprinkle a few shakes in- depending on how much garlic taste you want. We like a lot so I shake a lot)
1 TBS cooking oil or non-stick cooking spray

In frying pan, brown rice and garlic (or mix in garlic salt with rice as it is browning) in oil or cooking spray.
Once rice is “browned,” add tomato sauce and chicken broth (or water and soup base). Bring to a boil, stirring occasionally. Once at a boil cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed.