---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX RICE
  Categories: Mexican, Rice
       Yield: 6 servings
  
     3/4 c  Onion, chopped
       2 tb Olive Oil
       1 c  Rice, raw
     1/4 ts Black Pepper
       2    Garlic Cloves
   2 1/2 c  Vegetable Broth
   1 1/2 ts Ground Cumin
       1    Red Bell Pepper
  
        Mince garlic.  Remove seeds and dice bell pepper.
   In dutch oven, cook onion, garlic and raw rice in oil
   until onion is tender and rice is lightly browned.
   Add chicken broth and bring to a boil.  Stir in cumin
   and black pepper.  Cover tightly and simmer 20
   minutes.  Remove from heat. Stir in bell pepper.  Let
   stand covered until all liquid is absorbed, about 5
   minutes.
   
   Posted by Sandee Eveland in Intercook
  
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