Thursday, May 6, 2010

Mexican Rice

1 cup long grain white rice
1 tbsp. vegetable oil
1-1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, seeded and chopped
1 tomato, seeded and chopped
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, finely chopped

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth and bring to a boil, Stir in onion, green pepper, jalapeno and diced tomato. Season with salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.