Serve with Pork Roast with Apples.

INGREDIENTS | SERVES 8

• 1 small onion
• 1 medium-sized red bell pepper
• 1 medium-sized green bell pepper
• 1 garlic clove
• 2 tablespoons butter
• 1 teaspoon ground cumin
• 1½ cups uncooked white rice
• 1½ cups hot Chicken Stock

1. Peel the onion and chop into ¼-inch pieces. Remove the stems, seeds, and membranes from the peppers and cut into ¼-inch pieces. Peel and mince the garlic.

2. Heat the butter to medium temperature in a saucepan. Add the peppers and onion; cook until the onion is limp but not brown.

3. Add the garlic, cumin, rice, and hot stock. Mix well and cover the saucepan.

4. Bring to a boil, reduce heat, and cook for about 20 minutes or until the rice is tender and the liquid is absorbed.