Mexican Brown Rice
1 cup onion, diced
1 bell pepper, diced
2 cloves garlic, chopped
1 1/2 cups brown rice
oil, as needed
3 cups vegetable stock (I use cubes)
1 (15 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin
cayenne, to taste
1. Stir fry the onion, pepper, garlic and rice in oil until onions are transparent.
2. Add the stock and tomatoes plus the juice. Bring to a boil, and stir in herbs.
3. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone. Fluff and serve. Should be a tad sticky.