Mexican Rice

• Vegetable oil
• 2 cups Long grain rice
• 1 Large onion (chopped)
• 5 or 6 Cloves of garlic (chopped)
• 4 cups Chicken stock
• 1  Medium bell pepper (chopped)
• 1  Can tomato sauce (15 oz.)
• 1  Heaping Tbsp. Tomate (Mexican tomato bouillon for soups)
• 1 pinch each   Black peppercorns and cumin seeds  (ground together until fine)

Generously cover the bottom of a large hot skillet with vegetable oil. When oil begins to shimmer, add the rice and stir well. Toast the rice in the oil until it becomes golden brown, stirring very often. Add the chopped onion and garlic and cook until the onion becomes translucent (about 2 min). Add the chicken stock, tomato sauce, tomate, bell pepper and cumin-peppercorn mixture and stir to combine. Bring to a boil, then cover and reduce heat to low. Let the rice cook for 35 minutes. Do not remove the lid to check on the rice during this time.

To check for doneness, fluff the rice at the edge of the skillet with a fork to see if the liquid has been absorbed. If too wet, cook an additional 5 min. or so.

Remove from heat and keep covered for about an additional 10 min. 

Stir well and serve.