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
- Rinse rice and let dry 1 hour.
- Prepare bell pepper, onion, carrots, and garlic.
- Cut tomatoes into quarters, discarding ends. Reserve liquid.
- Heat oil in large skillet over medium; toss in rice to coat. Add cumin and oregano; stir well. Cook a few minutes; reduce heat.
- Add onions, carrots, green pepper, corn, and garlic. Mix after each addition. Cook a few minutes. Add tomatoes and stir well.
- 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.
- Simmer 30–45 minutes or until rice absorbs liquid and is cooked.
Serves 6
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