RECIPE FROM "SANDY'S
Mexican Rice Pilaf
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 cups vegetable broth
1 1/2 cups quick-cooking brown rice
2 teaspoons chili powder
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 large tomato, seeded and chopped
1 cup shredded Monterey Jack cheese
In a large saucepan, heat oil over medium high heat.
Add onion and garlic; cook for 3 minutes, stirring occasionally.
Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes.
Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
Stir tomato and shredded cheese into hot cooked rice.