Mexican Brown Rice

What you need:

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

What you do:

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.

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Brown Rice