Recipe

		Mexican Cumin Rice Sweet Bell Pepper
		Serving Size - 4
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

2 tbsp. butter

1 tbsp. vegetable oil

1 green bell pepper, deseeded and slivered

1 red bell pepper, deseeded and slivered

3 scallions, thinly sliced

3 garlic cloves, finely chopped

6 oz. long-grain rice

1 1/2 tsp. cumin seeds

1/2 tsp. dried oregano or marjoram, crushed

2 cups chicken broth

Heat the butter and oil in a heavy-based pan or flameproof casserole. Add the bell peppers and cook until softened. Add scallions, garlic, rice and cumin seeds. Cook for about 5 minutes or until rice turns slightly golden. Add oregano and stock and bring to a boil. Then reduce the heat and cook for about 5 minutes. Cover with a clean dishtowel and remove from the heat. Leave to steam for about 10 minutes, depending upon the age and maturity of the rice. If the rice is fairly mature, extend the initial cooking time to 10 minutes or longer. Fluff the rice with a fork and serve.