Arroz con Pimientos (Pimento Rice)
Servings 6

1 Tbsp olive oil
1 cup uncooked brown rice
1/2 garlic clove, minced
1/2 small onion, chopped
3 cups meat stock (or bouillon cubes)
2/3 cup corn (frozen, canned or fresh-cooked)
1/2 cup pimientos, cut in strips
1/2 cup grated cheese
2 Tbsp soft bread crumbs

In a skillet, heat olive oil and brown rice. Add garlic clove and chopped onion. Saute until onion is tender. Add chicken stock or beef stock. Add corn. Cook until rice is fully cooked, covered, stirring occasionally. Add pimientos and cheese, mix in. Add bread crumbs, mix, simmer for 15 minutes, covered.