Title: Mexican Rice
Categories: None
Yield: 1 Servings

3 tb Olive oil
1 1/2 c Rice ( my choice is arborio
-or pearl)
1 md Onion, chopped
1/2 c Bell pepper,chopped or
-sliced ( or all jalapeno )
1 cn (14 oz) whole tomatoes
1 md Clove garlic, minced
1 ts Fresh ground black pepper
2 ts Salt
1 cn Chicken broth (16 oz)
1 c Water (add to can of broth
-after first 12 oz used)
Cumin to taste
Chili powder to taste

Heat oil in large skillet. Add rice and brown. When rice is a golden brown,
reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix
well and add 1 1/2 cups broth or enough to just cover the rice. Add salt.
Cover and let simmer until almost dry. Add remaining broth/water, cold, a
little at a time, cooking over low heat until fluffy.

This basic way of cooking rice translates into any ingredients you like.
I'll be posting some variations we've tried and love. Cheap, easy, and
good!
Posted to EAT-L Digest 08 Jan 97

From: Elizabeth Stevens

Date: Thu, 9 Jan 1997 19:46:24 -0500