|Diced bell pepper||2 Cup (32 tbs) (1 Cup Each Of Red And Green)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Use Hot)|
1 Melt the lard or butter in a large kettle with a close-fitting cover.
2 Add the peppers and onion and cook until onion is wilted. Add the garlic, comino and rice, and stir until well mixed.
3 Add the hot stock and mix to distribute the rice evenly. Cover and steam for 15 minutes without disturbing. Then stir; if not as tender as desired, cook to desired doneness.