Mexican Rice
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Margarine |
| 1 | Hot peppers (I use whatever is at the shuk) (up to 3) | |
| 1 | lg | Onion |
| 2 | Cloves of garlic (depending on taste preferences) (up to 5) | |
| 1 | Bell pepper | |
| 1 | c | Rice (Persian works well) |
| 2 | c | Water |
| 1/4 | ts | Oregano |
| 1/2 | ts | Cumin |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Tabasco (depending on taste preferences) (up to 1) |
| 1 | ds | Poultry seasoning |
| 1 | ds | Sumak adds a nice zest |
| 1 | cn | (800 gram) peeled stewed tomatoes (cut up [the crushed ones just don't work]) |
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