Tex-mex rice
Yield: 6 servings
Ingredients:
- 3/4 c Onion chopped 2 Garlic Cloves
- 2 tb Olive Oil 2 1/2 c Vegetable Broth
- 1 c Rice raw 1 1/2 ts Ground Cumin
- 1/4 ts Black Pepper 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
