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El Mirador Rice

Yield: 6 Servings

Ingredients and directions for this recipe

3/4 c long-grain rice
: lemon juice
2 TB oil
2 tomatoes -- ripe, chopped
2 md green bell pepper --
: chopped
1 clove garlic -- minced
1 TB chicken stock base
1 c hot water
2 ts cumin -- ground
1/4 ts salt
: freshly ground pepper

Cover rice with hot water. Add squeeze of lemon juice and let soak
for 5 minutes. Drain thoroughly in colander. Heat oil in large
skillet with tight fitting lid. Add rice and saute until golden.
(note - this takes about 10 minutes and you really have to keep
stirring to keep it from burning) Stir in tomatoes, peppers and
garlic and saute 5 minutes. Add chicken base disolved in water, and
seasonings. Reduce heat, cover, and simmer for 15 minutes. *Do not
remove lid while rice is cooking. Fluff with fork.

See also:
Previous recipe El Mirador Caldo Xochitl
Next recipe El Pasco Pilaf

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