Instructions:

Yield: 6 servings

1 pinch Red chiles, crushed
1 pinch Cumin
2 tbsp Olive oil
1 cup Red or green bell pepper, chopped
1 cup Green onions, thinly sliced
2 ea Garlic cloves, minced
1 cup Basmati rice, uncooked
2 cup Vegetable stock, boiling
2 cup Mexican style stewed tomatoe
Cilantro, chopped, optional

Saute chile flakes & cumin in olive oil in a large skillet. Add bell pepper, green onions & garlic & saute until tender-crisp, about 3 minutes. Stir in rice & saute until the rice is translucent. Add the vegetable stock, stir well, cover & simmer for 10 minutes.

Add tomatoes, re-cover & continue to simmer, stirring on occasion, until all the liquid has been absorbed. Garnish with cilantro & serve hot.