Mexican Rice

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup long grain rice
• 2 cups chicken broth
• 1 tomato, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Heat oil in a saucepan. Saute onion, carrot, green pepper and garlic until onion is translucent. Add rice and cook for 2 more minutes.

Add chicken broth, tomato, and salt. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat, leaving the cover on and let rest for 5 more minutes.

• source: Tom Schutter
• keywords: rice, southwest, vegetarian
• ratings: Liz-?, Tom-8, Kyle-6, Skylar-?
• time: 65 minutes
• notes: things to try: corn, peas, > 6 jalapeno slices, salsa