Title: Comino Rice
Categories: Tex-mex, Rice, Main dish
Yield: 1 Servings

2 tb Lard or butter
2 c Dice green or red bell peppe
1 Medium onion, finely chopped
1 Clove garlic, minced
1 ts Comino (cumin)
1 1/2 c Uncooked long-grain rice
1 1/2 c Chicken stock, hot

Melt lard or butter in a large kettle with a close-fitting cover. Add
peppers and onion and cook until onion is wilted. Add the garlic, comino
and rice, and stir until well mixed. Add the hot stock and mix to
distribute the rice evenly. Cover and steam for 15 minutes without
disturbing. Then stir, if not as tender as desired, cook to desired
doneness.
Posted to MM-Recipes Digest V3 #297

Date: Wed, 30 Oct 1996 14:42:36 -0800

From: Mark and Lisa Babcock