Preparation time:40 MINUTES

1/4 CUPS LONG-GRAIN WHITE RICE
2 1/2 CUPS COLD WATER
1/2 CUP DICED RED BELL PEPPER
1/4 CUP FINELY CHOPPED ONION
1/4 CUP MINCED FRESH CILANTRO
1/4 CUP VEGETABLE OIL
1/3 CUP TOMATO PASTE (PUREE)
2 GARLIC CLOVES, MINCED
SALT TO TASTE

HEAT OIL IN A LARGE, HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD THE RICE AND COOK, STIRRING UNTIL THE RICE IS GOLDEN, ABOUT 5 MINUTES. ADD THE RED PEPPER AND ONION AND COOK ANOTHER 5 MINUTES. REDUCE THE HEAT; ADD THE CILANTRO, TOMATO PASTE AND GARLIC, MIX WELL. ADD THE WATER AND SALT, RAISE HEAT AND BRING TO A BOIL. COVER TIGHLY AND REDUCE HEAT TO LOW; SIMMER FOR 20-30 MINUTES, OR UNTIL THE WATER IS ABSORBED. REMOVE FROM HEAT AND LET SIT FOR 10 MINUTES BEFORE SERVING