Recipe - Dougs Mexican Rice

1 cup Long grain rice; (I use
Thai)
1 One half cup HOT water
2 tablespoon Good olive oil
One half teaspoon Ground cumin; fresh
1/3 Green pepper;
chopped...bell, not hot
1 lg Garlic love minced
One fourth Onion; chopped fine
1 teaspoon Salt
1 lg Tomato; peeled and chopped
2 cup Hot stock...veggie or
chicken; your choice NOT
beef, too strong

End and beginning of month...old man is busy...so here is the only thing
that I consider someone might want to do....NOT hot, but authentic Mexican,
nevertheless...they DO eat some bland food too you know.

Soak the rice in the hhot water for about half an hour, drain well and dry
in oven....heat oil in good sized pot, add the dry rice, and cook on high
until the rice starts to brown somewhat, then add all the eggies at once,
and the cumin and salt, stir this around until the juice from the veggies
starts to disappear and start adding the stock, a little at a time,somewhat
like a pilaf, until you can finish adding stock, and then close lid, turn
heat to simmer, and cook on simmer for about 25 minutes, remove from heat
and let sit for 10 minutes, stir and serve...this is as good as any that I
have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it
is a perfect foil for really hot, spicy foods, as the chile heads are
accustomed to....Cheers, Doug in BC

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Aug
05, 1998, converted by MM_Buster v2.0l.