Brian Ochieng

Mexican Rice

Ingredients:

• 1 cup white rice (uncooked)
• 2 (14 ounce) cans chicken broth (Swanson Brand)
• 1 garlic clove (chopped)
• 1/2 teaspoon cumin seed
• 2 -3 tablespoons canola oil
• 1/4 chopped onion
• 1/8-1/4 chopped green bell pepper
• 1 chopped fresh tomato
• 6 -7 teaspoons tomato sauce
• 1/4 cup frozen peas (optional)
• 1 pinch salt and pepper, to taste

Directions:

1. 1
   Crush garlic and cumin together in mocajete.
2. 2
   Add small amount of chicken broth to mocajete.
3. 3
   Place oil in pan. Add rice and cook until lightly browned.
4. 4
   Add onion and bell pepper to pan.
5. 5
   Saute a few minutes, then add the fresh tomatoes and cook a few more minutes.
6. 6
   Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste.
7. 7
   Cover and simmer 10-15 minutes, add frozen peas.
8. 8
   Cover and simmer on medium to low flame until liquid is absorbed.
9. 9
   enjoy!