Mexican Rice

 

¼ cups vegetable

1 cup long-grain white rice

2 tablespoons diced red bell pepper

¼ cup finely chopped onion

1 tablespoon minced fresh parsley

1/3 cup tomato paste (puree)

2 garlic cloves, minced

1 ½ cups cold water

¾ teaspoon salt

 

Heat the oil in a large, heavy saucepan over medium heat.  Add the rice and cook, stirring constantly, until the rice is golden, about 5 minutes

 

Add the red pepper and onion and cook another 5 minutes, stirring.  Reduce heat; add the parsley, tomato paste and garlic; stir well.  Add the water and salt, raise heat and bring to a boil.  Cover tightly and reduce heat to low; simmer for 20 -30 minutes, or until the water is absorbed.  Remove from heat and let sit for 10 minutes before serving.

 

Serves 6


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