James
Mexican Rice
1
cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 minced jalapeno
Salt & pepper
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced
Cook rice in hot oil in 2- to 3-quart saucepan over Medium heat, stirring
constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1
minute. Add broth and cumin. Heat to boiling; stir once or twice.
Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until
rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas,
jalapeno and carrots into rice; fluff with fork.
Impartial observers from other planets would consider ours an
utterly bizarre enclave if it were populated by birds, defined as flying
animals, that nevertheless rarely or never actually flew. They would also be
perplexed if they encountered in our seas, lakes, rivers, and ponds, creatures
defined as swimmers that never did any swimming. But they would be even more
surprised to encounter a species defined as a thinking animal if, in fact, the
creature very rarely indulged in actual thinking.