Church Cookbook Mexican Rice - cooking recipe

Ingredients

1/4 cup butter
2 -3 green onions, and tops sliced
1/2 red pepper, chopped
1 garlic clove, minced
1 cup uncooked rice
1 tomatoes, skinned and thinly sliced
1/2 cup tomato sauce
1/4 teaspoon black pepper
salt
1/4 teaspoon ground cumin
2 cups chicken stock
1 chicken bouillon cube
1/4 cup peas, fresh (optional) or 1/4 cup frozen peas (optional)

Preparation

Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.