Mexican Chicken And Rice - cooking recipe

Ingredients

2 1/2 c. Minute rice
1 1/2 sticks margarine
3 Tbsp. cumin
1 can chicken broth
salt and pepper to taste
2 c. water
1 bell pepper, chopped
1 onion, chopped
1 lb. boneless chicken, cut up

Preparation

In large pot or Dutch oven, melt one stick of margarine and add rice.
Stir until rice is lightly browned.
Add cumin, chicken broth and water and bring to a boil.
Turn off heat.
Cover for ten minutes.
Melt 1/2 stick margarine in frying pan and fry chicken until done.
Remove chicken and add to rice. Using same pan, fry onions, peppers and one tablespoon of cumin.
Add this to rice.
Season mixture and mix well.
Regular rice may be used but must be cooked for 20 minutes.