Mexican Rice

Mexican Rice

1 cup white rice (I like Zatarain’s)
1 tablespoon vegetable or corn oil
¼ cup chopped white or yellow onion
2 teaspoons minced garlic
¼ cup chopped green bell pepper
1 teaspoon salt
¼ teaspoon ground cumin
Ground black pepper, to taste
2 cups water (or chicken broth would be nice)
1 tablespoon tomato paste
½ cup frozen peas and carrots (Optional)

Sauté rice, onion, garlic, and bell pepper in oil until onion is translucent and rice is golden. Mix water and remaining ingredients, except for peas and carrots, together and add to rice mixture. Allow rice to come to a boil, stir, cover and reduce heat to a simmer and set timer for 17 minutes (sometimes it takes 20). Do not stir rice during the cooking time. Remove lid and add peas and carrots, if desired, and allow to cook/steam for 5 minutes or so with the burner turned off. Fluff rice and serve.

Makes 4 to 6 servings