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Tex-mex Rice

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      Title: TEX-MEX RICE
 Categories: Mexican, Rice
      Yield: 6 Servings
 
    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
 
       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
 
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