2/3 cup (160 ml) short grain rice from Cambrooke foods (2407)
1 tsp (5 ml) olive oil
½ cup (125 ml) finely chopped onion
½ cup (125ml) green bell pepper finely
2 cloves of garlic, chopped
2 tsp (10 ml) chili powder
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) ground cumin
Salt and pepper
½ tomato, finely chopped
¼ cup (60 ml) water
In a sauce pan, bring 2 liters of water to a boil. Add the rice and cook over medium heat for 10 minutes. Drain and rinse well with hot water for 1 minute.
In a skillet, heat oil. Cook onions, peppers and garlic for about 3 minutes. Add spices, salt and pepper. Cook for 30 seconds. Add tomatoes and cook for 2 minutes. Add rice and water. Cook until the water is almost all evaporated.