Serves 10 to 12

2 oz. olive oil
2 T Butter
1 yellow onions finely chopped
2 green bell peppers, seeded and diced
2 cups frozen or fresh corn kernels
4 cloves garlic minced
2 cups Basmati rice
2 – 8 oz. tomato sauce
4 cups chicken stock or water
2 tsp. salt
½ tsp. black pepper
2 tsp. cumin (optional)

Heat the olive oil and butter in a large wok pan over medium heat, then add the
onions, green peppers, and celery and saute until soft, about 3 minutes. Add the
garlic and cook for another minute while stirring. Add the rice and stir together to
mix. Add the tomato sauce and the chicken stock carefully. Season with the salt
and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and
simmer for 15-20 minutes, until the rice is done.