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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This goes great with enchiladas or burritos. Ingredients:
1 cup long grain rice |
1 1/2 cups water |
2 tablespoons olive oil |
1/2 teaspoon ground cumin |
1/3 green pepper, diced (not chili peppers) |
1 large clove garlic, diced |
1/4 onion, chopped |
1 teaspoon salt |
1 large tomato, chopped |
2 cups veggie stock |
Directions:
1. 1 Heat the oil in a good sized pot. Add the rice and cook on high until the rice starts to brown.
2. 2 Once the rice has browned, reduce the heat to medium-high and add all of remaining ingredients except the veggie stock.
3. Let simmer for 2 or 3 minutes until the juice from the veggies begins to disappear.
4. 3 Add the veggie stock, one cup at a time. Bring the mixture to a boil, then reduce to medium, cover, and let simmer for 25
5. minutes until the liquid is gone.
6. 4 Remove from heat and let cool for 10 minutes before serving.
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