Tex-Mex Rice

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