Mexican Rice

1 cup jasmine/basmati rice - uncooked

3 TBS vegetable oil

4 cups tomato juice - or 2 cups t. juice plus 2 cups water - that will work fine too.

4 TBS butter

1/2 tsp cumin

1 tsp salt

1/2 chopped green pepper

2 finely chopped garlic cloves

1 1/2 cups chopped onions

2 chopped tomatoes

1. Rinse and drain rice, shaking to remove as much water as possible.

2. Heat the tomato juice in a saucepan.

3. Heat the oil in frying pan. I use a large frying pan with a cover because you are going to also cook the rice in this! Fry the rice on medium heat for about 7 minutes - when it starts to get a bit brown.

4. Add your warm tomato juice

5. Add all the other stuff.

6. Cover frying pan and cook on low heat until rice is done (about 20 minutes).