PEPPERED RICE

This is one of my all-time favorite rice recipes and can easily cut in half.

 Yield: 6 to 8 servings 

2 Tablespoons lard or butter

2 cups diced green or red bell pepper, 1 cup of each

1 medium-sized onion, finely chopped

1 garlic clove, minced

1 teaspoon cumin (comino), divided

1-1/2 cups uncooked long-grain rice

1-1/2 cups chicken stock, hot 

1. Using medium heat, melt the lard or butter in a 3 quart saucepan with a close-fitting cover. Add the peppers and onion and cook until onion is wilted. Add the garlic, ½ teaspoon cumin and rice, and stir until well mixed. 

2. Add the hot stock and mix to distribute the rice evenly. Using medium high heat, bring to a simmer, then reduce heat to low, cover and steam for 15 minutes without disturbing. Then add remaining cumin and stir. If not as tender as desired, cook to desired doneness.  If dry, add more stock.  Taste and adjust seasonings—I have always found the seasoning in the stock precludes the need for salt in the recipe.