To stretch this traditional Mexican rice dish—and to add color—try mixing in green peas or corn, together with sautéed bell peppers and/or onions.
1 cup long-grain white rice
1 tablespoon vegetable oil, lard, or bacon drippings
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Scant 2 cups water
2 medium sized tomatoes, finely chopped or 3/4 cup canned tomatoes, drained and chopped
1 teaspoon salt
1/4 teaspoon ground black pepper or to taste
- In a heavy saucepan, sauté rice in oil over medium heat until golden brown.
- Stir in together the cumin and garlic powder, cooking for 30 seconds, stirring constantly. Immediately, add water (carefully! it will steam vigorously), tomatoes, salt, pepper, (and any optional vegetables, as desired).
- Reduce heat to low and simmer, covered with a tight-fitting lid. DO NOT OPEN for 20 minutes. Remove from heat, remove the lid and allow to stand for 5 minutes. Fluff with fork.
Makes 4 servings.