Recipe - Tex-Mex Rice

Three fourths cup Onion, chopped
2 tablespoon Olive Oil
1 cup Rice, raw
One fourth teaspoon Black Pepper
2 Garlic Cloves
2 One half cup Vegetable Broth
1 One half teaspoon Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook
onion, garlic and raw rice in oil until onion is tender and rice is lightly
browned. Add chicken broth and bring to a boil. Stir in cumin and black
pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in
bell pepper. Let stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini