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Ingredients:
3/4 cup onion, chopped
2 tbsp olive oil
1 cup rice, raw
1/4 tsp black pepper
2 garlic cloves
2 1/2 cup vegetable broth
1 1/2 tsp ground cumin
1 red bell pepper
Instructions:
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
Servings: 6
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Tex-Mex Rice Recipe brought to you by Mexican Recipes To-Go
