Becky's Mexican Rice (variation 1)

1 cup white long grain rice
1/2 tbsp olive oil
2 tomatoes
1/3 green bell pepper
1/2 tsp cumin seed
2 garlic cloves
1 cup water + more
1 cup frozen peans & carrots

1. Heat oil in skillet and brown rice until fragrant and golden but not burnt.
2. Meanwhile, in a blender add tomatoes, bell pepper, garlic, cumin seed & 1 cup water. Liquify. Add enough water to liquified mixture to complete 2 cups of liqiud.
3. Once rice is browned add the liquid mixture and bring to a boil. Reduce heat to low/simmer and cover. Cook for 20 minutes. Turn off heat and let sit without lifting the lid for another 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user CRUZ2009.