Janie'S Mexican Rice - cooking recipe

Ingredients

1 c. rice (long grain)
1/2 chopped medium onion
1/2 tsp. cumin
1 (10 oz.) can Ro-Tel tomatoes and green chilies, chopped and drained
4 Tbsp. oil
1/2 chopped medium bell pepper
1 1/2 c. chicken broth
2 cloves garlic, minced

Preparation

Heat oil in suitable skillet with cover.
Add rice and saute until golden brown.
Stir in onion, bell pepper and garlic.
Cook 2 minutes.
Add broth, cumin and diced tomatoes and green chilies. Stir gently.
Bring mixture to soft boil; cover and reduce heat to slow simmer.
Cook 15 minutes; remove cover until all liquid evaporates.
Immediately remove from heat; cover and let stand 15 minutes before serving.
(Do not stir during last 15 minutes of cooking.)