by Barbara Kowalczyk

Created on: January 28, 2007   Last Updated: May 04, 2007

I learned this recipe from an old friend, Nellie (Gonzalez) Highsmith.

Ingredients:
1 or 2 tablespoons vegetable oil
1 cup long grain white rice, uncooked
1 small white onion, diced (about 1/4 cup)
1 small tomatilla* (small green Mexican "tomato"), chopped (remove the "paper")
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)1/2 green pepper, cut into thin strips

2 cups canned diced tomatoes with juice
1/2 cup water

Method:
Rinse the rice, drain and spread on paper towel to dry. Heat oil over medium-low in an 8" or 9" skillet that has a tight-fitting cover. When oil is hot (but not smoking!), add the rinsed rice and stir to coat the rice with the oil. Keep heat at medium-low to avoid burning the rice.

Add the tomatilla, green pepper, onion, garlic and cumin to the rice and stir frequently until the rice turns a nutty brown. Season with salt and pepper, then add the tomatoes and water. Stir to combine.

After one minute, turn the heat down to low and cover the skillet. Cook 20 minutes or until moisture is absorbed. During this cooking period, DO NOT stir the rice.

Serves 4 to 6.

*Tomatillas can be found in most supermarkets. You may substitute canned tomatillas (El Paso brand), but be sure to drain and rinse them first.

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