Mexican Rice

Submitted by Jenny Pearson

4 tablespoons vegetable oil

2 tablespoons butter

2 cups long-grain rice

2 cloves garlic, minced or pressed

1 teaspoon black pepper

½ teaspoon cumin, ground

1 (4 - ounce) can diced green chiles

2 medium tomatoes, peeled, seeded and crushed

4 cups chicken broth

¼ cup fresh cilantro, chopped (optional)

Heat oil and butter in a 4 to 6 quart pan over a medium flame. When the butter is melted, add the rice and cook, stirring until it is lightly golden (about 3 minutes).

Add the garlic, black pepper, chiles and cumin and stir for 3 minutes; then add the tomatoes and broth.

Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and the rice is tender; test the rice after about 20 minutes and add more liquid if necessary.

When the rice reaches desired consistency, remove from heat and stir in the cilantro.

Yield: 6 servings