Mexican Rice


1 clove garlic

1/4 tsp whole peppercorns

1/2 tsp whole cumin seeds

long grain rice

1/2- 1 whole yellow onion, chopped to desired size pieces

1 green bell pepper, chopped to desired size pieces

vegetable oil

1 T. or more tomato paste

Use a mortar and pestle or a coffee grinder used exclusively for grinding spices to grind garlic with peppercorns and cumin seeds. If using mortar and pestle fill with warm water and set aside. If using grinder, place in a small dish and add warm water, set aside.

Add a small amount of vegetable oil to a large skillet that has a lid over medium heat. Add enough rice to cover the bottom of the large skillet and brown over  medium heat. Add onions and peppers and saute until rice is browned and vegetable are bright. Add spices and water. Add desired amount of tomato paste for color and slight flavor. Add aprox 1 1/2 cups water and bring to a boil. Reduce heat, cover and cook on low for 30 minutes. (figure out rice to water ratio based on pkg directions).



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