Arroz Mexicana

• 1 c. long grained rice (raw)
• 1 small potato, peeled and sliced into half moons or chunks
• 1 small onion, coarsely chopped
• 1/4 c. bell pepper, chopped
• 1 medium tomato, liquified or mashed or 1/3 c. tomato sauce
• 1/2 medium carrot, peeled and finely chopped or sliced
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 to 2 tsp. salt or to taste
• 2 c. beef broth or 2 bouillon cubes in 2 c. water
• 3/4 c. diced raw steak (round or sirloin) or pork
• 1/3 c. vegetable oil
• 1 clove garlic, mashed in press

1. Heat oil in heavy skillet; saute rice and meat until rice is golden all over.
2. Add all vegetables and spices; stir and saute about 5 minutes.
3. Add tomato and broth plus salt.
4. Stir; let simmer, covered, about 10 minutes.
5. Remove cover, stir and cook another 5 or 10 minutes until water is absorbed and rice is soft and fluffy.
6. Serves 4.

long grained rice, potato, onion, bell pepper, tomato, carrot, cumin, black pepper, salt, beef broth, pork, vegetable oil, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270089 (may not work)