---------- Recipe via Meal-Master (tm) v8.02

     Title: TEX-MEX RICE
Categories: Mexican, Rice
     Yield: 6 servings

   3/4 c  Onion, chopped
     2 tb Olive Oil
     1 c  Rice, raw
   1/4 ts Black Pepper
     2    Garlic Cloves
 2 1/2 c  Vegetable Broth
 1 1/2 ts 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.

 Posted by Sandee Eveland in Intercook

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