1 c. comet rice
1/2 med. onion, cut in two
4 slices green pepper
1/3 c. tomato sauce
1/4 tsp. pepper
1/4 tsp. cumin
2 cloves fresh garlic
1 tsp. salt
1/4 c. oil

Grind pepper, cumin, and garlic cloves in molcajete. On medium high heat, heat about 1/4 cup oil in an 8 inch skillet. Add 1 cup rice to hot oil and stir until browned. Add the onion and green pepper and stir for about 1 minute. Next add 1/3 cup of tomato sauce and stir for 1 minute. Now add the spices (pepper, cumin, garlic) stir for about 1 minute. Add 2 1/2 cups boiling water and 1 teaspoon salt. Cover and let cook for 1/2 hour or until water is gone. Remove from burner and leave covered until ready to serve.