This recipe is courtesy of my mother, who is responsible in the most part for my love for cooking.
Here’s what we’ll need:
2 cups Long Grain Rice ( DO NOT USE INSTANT ) I personally use Mahatma rice
1/2 medium Onion ( diced )
1/2 Bell pepper ( diced )
1 clove Garlic ( pressed and minced )
2 T. Butter ( REAL BUTTER )
4 C Beef broth ( 1cube or teaspoon of bullion granules = 1 cup )
1t. ground cumin
2t. chili powder
1t. salt
1 Jalapeño ( diced)
4 roma tomatoes ( diced )
Saute onion, bell pepper, garlic, and jalapeño . set aside
Heat Oil and butter in a large skillet or heavy pot. Stir in rice and cook till brown ( approx 5 min. ) Stir constantly to avoid scorching the rice.
Stir in broth spices, and vegetables
Bring to a boil, reduce heat cover and simmer for 30 min ( or until all water is absorbed )
Hint : you can also add a touch of cilantro to add a little more flavor
Enjoy
