Mexican Rice 1 Cup Long Grain Rice 1 ½ Cups Hot Water 2 Tbsp. Olive Oil ½ tsp. Ground Cumin, fresh 1/3 Green Bell Pepper, chopped 1 Large Garlic Clove, minced ¼ Onion, chopped fine 1 tsp. Salt 1 Large Tomato, peeled and chopped 2 Cups Hot Vegetable or Chicken Stock Soak the rice in the hot water for about half an hour, drain well and dry in oven. Heat oil in good sized pot, add the dry rice and cook on high until the rice starts to brown somewhat, then add all the veggies at once and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time, somewhat like a pilaf, until you can finish adding stock and then close lid, turn heat to simmer and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. __._,_.__
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