Title: Tex-Mex Rice
Yield: 6 servings
|2 1/2||C||chicken broth|
|1 1/2||TS||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.