1/2 md Onion; chopped
2 Anaheim chili peppers,
-roasted; chopped
1/2 ts Jalapeno pepper; roasted,
-chopped
1 c Uncooked rice
8 oz Tomato sauce
1 ts Cumin powder
Salad oil
1 cl Garlic; minced
1 Chicken bouillon cube
Salt
Pepper
2 c Chicken broth
Roast, peel, and chop chili peppers. Saute onion in salad oil.
When onion is soft, but not brown, add uncooked rice, continue
stirring until rice is brown. Add tomato sauce and water or
chicken broth. Add spices and chilies. Bring to a boil, reduce
heat, cover and simmer until done (approximately 20 minutes).
