Mexican Rice II

Description

Makes 6 servings.

Ingredients

• 2 tablespoons butter or margarine
• 1 cup uncooked rice
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 tomato, peeled, seeded, and chopped
• 2 cups chicken broth
• 1 teaspoon cumin seed
• salt

Directions

1. Melt butter in 2- to 3-quart saucepan. Add rice and cook over moderate heat until golden, stirring often.
2. Add onion, pepper and garlic; cook until onion is soft but not brown.
3. Stir in tomato; cook 30 seconds longer.
4. Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
5. Salt to taste.