Teddy Joe’s Mexican Rice

Written by Teddy Joe

1 cup long-​grain white rice

1 green bell pepper, diced

1 medium onion, diced

1 cup peeled and diced carrots

2 cloves garlic, minced

1 28-​oz can whole peeled tomatoes, liquid reserved

oil

2 tsp ground cumin

1 tsp dried oregano

1 cup corn (fresh or frozen, not canned)

reserved tomato liquid and water to equal 3 cups

1 small bunch fresh cilantro, chopped into bits

salt and black pepper, to taste

1. Rinse rice and let dry 1 hour.
2. Prepare bell pepper, onion, carrots, and garlic.
3. Cut tomatoes into quarters, discarding ends. Reserve liquid.
4. Heat oil in large skillet over medium; toss in rice to coat. Add cumin and oregano; stir well. Cook a few minutes; reduce heat.
5. Add onions, carrots, green pepper, corn, and garlic. Mix after each addition. Cook a few minutes. Add tomatoes and stir well.
6. Raise heat; stir in liquid. It will steam. Cover pan quickly; let sit about 3 minutes. Remove lid, lower heat to low simmer, and stir in cilantro, salt, and pepper. Cover skillet again.
7. Simmer 30 – 45 minutes or until rice absorbs liquid and is cooked.

Serves 6