2 tb Lard or butter
2 c Dice green or red bell peppe
1 ea Medium onion, finely chopped
1 ea Clove garlic, minced
1 ts Comino (cumin)
1 1/2 c Uncooked long-grain rice
1 1/2 c Chicken stock, hot

Melt lard or butter in a large kettle with a close-fitting cover. Add peppers and onion and cook until onion is wilted. Add the garlic, comino and rice, and stir until well mixed. Add the hot stock and mix to distribute the rice evenly. Cover and steam for 15 minutes without disturbing. Then stir, if not as tender as desired, cook to desired doneness.