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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
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Tex-Mex Rice Recipe brought to you by Mexican Recipes To-Go
