| 2 cups | rice |
| 4 cups | water |
| 2 tbl | vegetable oil |
| 2 | chicken buillion cubes |
| 1/2 tsp | chili powder |
| 1/2 tsp | cumin |
| 1 tbl | oregano |
| 1/4 cup | chopped onion |
Place everything in a rice cooker or a 3 qt pot. Bring the water to a boil. Simmer until the water is absorbed. Stir and serve.
Same ingredients as above. Put the rice in a skillet with the oil. Fry the rice until very light brown, about 3 minutes. Place everything in a rice cooker or a 3 qt pot. Bring the water to a boil. Simmer until the water is absorbed. Stir and serve.
| 2 cups | rice |
| 4 cups | water |
| 2 tbl | vegetable oil |
| 8oz | diced tomatoes with liquid |
| 2 tbl | chopped onion |
| 2 tbl | chopped green bell pepper |
| 1 clove | garlic |
| 2 | chicken buillion cubes |
| 1/2 tsp | chili powder |
| 1/2 tsp | cumin |
| 1 tbl | oregano |
Dice onion, bell pepper, garlic. In a heavy skillet sauté onion, bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, spices, buillion, water.
Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.