| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Side dish, Mexican, Rice, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | White rice |
| 1/2 | c | Onions, chopped |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Cumin |
| Chili powder, to taste | ||
| 2 | lg | Tomatoes, chopped |
| 1 1/2 | c | Vegetable broth |
| 1/3 | c | Peas, thawed if frozen |
| 2 | tb | Pimiento, chopped |
| Red peppers, to garnish |
INSTRUCTIONS
Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender. Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired. Posted by Joell Abbott, Adapted Recipe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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