|Vegetable stock||2 Cup (32 tbs)|
|Brown rice||1 Cup (16 tbs)|
|Olive oil||1 Teaspoon|
|Diced green pepper||3 Tablespoon (1 Ounce)|
|Diced onion||3 Tablespoon (1 Ounce)|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Crushed tomatoes||1⁄2 Cup (8 tbs)|
1. Take a saucepan, add stock and allow to come to boil. Mix rice, stir one time and cover firmly. Lower the heat to minimum and cook for 45 minutes for rice to turn tender.
2. Take skillet, add oil and on medium heat, warm the oil. Sauté pepper and onion for 5 minutes to become tender. Add oregano, basil and cumin and sauté for ½ a minute more. Mix rice and tomatoes thoroughly with mixture and heat well.
3. Serve piping hot.