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TEX-MEX RICE by www.country-cooking.com
3/4 cup Onion -- chopped
2 tablespoons Olive Oil
1 cup Rice -- raw
1/4 teaspoon Black Pepper
2 Garlic Cloves
2 1/2 cups Vegetable Broth
1 1/2 teaspoons Ground Cumin
1 Red Bell Pepper
Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil until onion is
tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin and black pepper.
Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell
pepper. Let stand covered until all liquid is absorbed, about 5 minutes.
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