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4 tablespoons vegetable oil
Heat oil in a heavy pot. Add onion, peppers and garlic and fry for 6 minutes over medium-high heat, stirring often.
Add rice, cumin and Mexican seasoning; continue stir-frying for another two minutes. If a commercial preparation of Mexican Seasoning is unavailable, make your own blend from powdered, dried chili pepper, salt, onion, sweet peppers, garlic, cumin, oregano and red pepper; or improvise with what you have on hand.
While the vegetables are cooking, heat the stock and tomato paste together in a long-handled sauce pan until bubbling; cover and keep hot.
S-l-o-w-l-y add hot liquid to rice. Stir in tomatoes. Cover, and reduce heat to very low. Cook until liquid is almost absorbed, approximately 15 to 20 minutes.
Stir in corn and peas. If your family likes cilantro, stir in some minced coriander leaves. Check the tenderness of the rice; if it is very firm and the pot looks almost dry, add a bit more water. Cover pot, and leave over very low heat for another 5 minutes to steam. When all the liquid is absorbed, turn off heat and keep pot tightly covered; allow to rest for several minutes.
Stir rice; season to taste with salt and pepper. Fluff with fork before serving.
Posted by Ruth Baks
Nutritional Info Per Serving: N/A
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 fresh or pickled chili pepper, minced (more if you like spicy)
2 to 3 tsp. minced garlic
2 cups long grained white rice
1 tsp. whole cumin seeds
1 tsp. Mexican Seasoning
2-1/4 cups chicken stock (or pareve 'chicken flavored' stock, or water)
1/2 cup tomato paste
2 or 3 medium tomatoes, peeled and chopped
1 cup corn kernels
1/2 cup peas
Minced coriander leaves (cilantro), optional
Salt and pepper to taste