3/4 cup long-grain rice
2 tablespoons oil
2 tomatoes -- ripe, chopped
2 medium green bell pepper -- chopped
1 clove garlic -- minced
1 tablespoon chicken stock base
1 cup hot water
2 teaspoons cumin -- ground
1/4 teaspoon salt
freshly ground pepper
Cover rice with hot water. Add squeeze of lemon juice and let soak for 5 minutes. drain thoroughly in colander.
Heat oil in large skillet with tight fitting lid. Add rice and saute until golden. (note - this takes about 10 minutes and you really have to keep stirring to keep it from burning) Stir in tomatoes, peppers and garlic and saute 5 minutes. Add chicken base disolved in water, and seasonings. reduce heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking.
Fluff with fork.