1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 pound frozen mixed vegetables
1 (15 ounce) can whole peeled tomatoes, with juice
1 cup fresh pineapple, juice and juice reserved
1 cup cooked rice
1 1/2 cups water
1 teaspoon chicken bouillon granules
3 cups water
1 teaspoon salt
1 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon ground black pepper
1/8 teaspoon chili powder
1/8 teaspoon paprika
Heat oil in a medium saucepan over medium heat. Fry onions in oil, then place in pan with vegetables. Cook until vegetables are tender, about 5 minutes.
Remove skillet and set aside. Fry garlic in oil until golden. Stir in oil slowly, stirring occasionally, until garlic is golden. Stir in onion, garlic, oil, mixed vegetables, tomatoes, pineapple, rice, water, chicken bouillon, remaining broth, salt, celery salt, pepper and chili powder. Cook and stir until heated through.