09 February 2010

Mexican Rice

Mexican Rice

Vegetable or Canola Oil
2 tsp Crushed garlic
1 ½ cups Mahatma Rice
1 Onion, chopped
1 Bell pepper, chopped
Salt & pepper to taste
Cumin, optional
Small can tomato sauce

Put pan on medium. Add enough oil to coat bottom of pan. Add crushed garlic (do not burn). Stir & brown.
Add rice. Stir & make shiny.
Add chopped onion, green pepper, salt & pepper (cumin, optional).
Add small can or ½ large can of tomato sauce. Stir.
Add 3 large glasses of water. Stir & cover.
Let boil on high heat for about 8 minutes.
Put heat on low & simmer for 20 minutes, covered.
Check & stir at 19 minutes. Should be done at 20.
*Add more water if needed.

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