3/4 cup long grain rice uncooked
2 T. butter
1 cup sliced green onions
1 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1 med red pepper, seeded and diced
1/4 cup water
11 oz chicken stock

1. Heat skillet over high heat, add rice and cook 3-4 minutes until browned.
2. Remove rice from skillet and set aside.
3. Melt butter in skillet over medium high heat. Add onions and next 5 ingredients and sauté for three minutes.
4. Add water, stock, and rice. Bring to a boil.
5. Cover and reduce heat. Simmer until rice is tender and liquid is absorbed.

Serves 2