Arroz Mexicana - cooking recipe

Ingredients

1 c. long grained rice (raw)
1 small potato, peeled and sliced into half moons or chunks
1 small onion, coarsely chopped
1/4 c. bell pepper, chopped
1 medium tomato, liquified or mashed or 1/3 c. tomato sauce
1/2 medium carrot, peeled and finely chopped or sliced
1 tsp. cumin
1 tsp. black pepper
1 to 2 tsp. salt or to taste
2 c. beef broth or 2 bouillon cubes in 2 c. water
3/4 c. diced raw steak (round or sirloin) or pork
1/3 c. vegetable oil
1 clove garlic, mashed in press

Preparation

Heat oil in heavy skillet; saute rice and meat until rice is golden all over.
Add all vegetables and spices; stir and saute about 5 minutes.
Add tomato and broth plus salt.
Stir; let simmer, covered, about 10 minutes.
Remove cover, stir and cook another 5 or 10 minutes until water is absorbed and rice is soft and fluffy.
Serves 4.