| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Rice |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Onion, chopped |
| 2 |
tb |
Olive Oil |
| 1 |
c |
Rice, raw |
| 1/4 |
ts |
Black Pepper |
| 2 |
|
Garlic Cloves |
| 2 1/2 |
c |
Vegetable Broth |
| 1 1/2 |
ts |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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