Instructions: Preheat skillet to 350 degrees. Add oil, yellow onions, carrots and rice. Saute 3 minutes until onions begin to turn translucent. Add tomato puree, garlic, green and red peppers, and cumin. Stir until blended. Add chicken stock. Stir and level rice out. Close lid, reduce temperature to 125 degrees and let simmer for 20 minutes.

Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.