Recipe: Tex-Mex Rice

TEX-MEX RICE

1 cup uncooked rice
3/4 cup chopped onion
2 garlic cloves, minced
2 tbsp olive oil
2 1/2 cups chicken broth (or vegetable broth)
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
1 red bell pepper, diced

In Dutch oven, cook rice, onion and garlic 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.

Makes 6 servings
Source: Sandee Eveland