Mexican Rice (Arroz Mejicano)
Serves 6

Ingredients
1 cup white rice, uncooked
2 cups hot water
1 fresh lemon
1 tsp. oil
2 medium tomatoes, seeded and chopped
1/2 medium green pepper, seeded and chopped into small pieces
2 cloves fresh garlic, ground
1 tsp. cumin, ground
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, or less if desired

Preparation

• In a large bowl, cover rice with hot water. Add the juice of one whole lemon, and soak for about 5 minutes.
• After soaking, drain water using colander. Heat oil in a large, nonstick skillet. Add well-drained rice and sauté until lightly brown. Stir in tomatoes and green pepper.
• Use a molcajete (mortar) to grind garlic and cumin. Use a small amount of water to loosen spices and pour into skillet with rice.
• Add chicken broth and cilantro, and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all liquid is absorbed. Fluff before serving.