MEXICAN RICE (serves 6)
*1 cup long grain white rice
*1 tablespoon vegetable oil
*2 cups chicken stock
*1 onion, finely chopped
*1/2 green bell pepper, finely chopped
*1/2 red bell pepper, finely chopped
*1 fresh jalapeno pepper, chopped
*2 medium tomatos, seeded and chopped small
*2 teaspoons chicken granules
*1/2 teaspoon salt
*1 teaspoon pepper
*1 1/2 teaspoon ground cumin
*1/2 cup fresh cilantro, chopped
*2 teaspoons minced garlic
*1 teaspoon butter
~In a medium sauce pan, put oil and heat over medium heat.
~Add rice, once oil is hot.
~Cook for about 4 minutes, stirring occasionally.
~Pour in chicken stock, and bring to a boil.
~Stir in onion, green pepper, red pepper, jalapeno pepper, garlic, and diced tomato.
~Add chicken granules, salt, pepper, cumin, and cilantro.
~Bring to a boil, cover, and reduce heat to low.
~Cook for 20 minutes.
~Add butter and gently mix into rice with a fork.
`Substitute chicken stock for vegetable stock.