MEXICAN RICE

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MEXICAN RICE

 

Butter for sauteing

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 or 2 hot red or jalapeno peppers, minced

1-1/2 teaspoons finely chopped garlic

1/2 teaspoon oregano

2 cups brown rice (long-grained preferred)

4 cups water (or amount called for on package)

1 can tomatoes, drained and diced (or 1 - 2 fresh)

1 bay leaf

1/4 teaspoon cumin

 

Over low heat, melt butter then add onions and

peppers, and cook, stirring often, until vegetables

are soft, about 5 minutes.

 

Stir in garlic and oregano. Cook for 15 seconds only.

 

Add rice, water, tomatoes, bay leaf, and cumin. Bring

to a boil.

 

Turn the heat down to maintain a simmer.

 

Cover and cook for 30 minutes, or until all liquid has

been absorbed. Do not stir or rice will become sticky.

 

 

Remove bay leaf before serving.

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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