Monday, February 25, 2019

Mexican Rice

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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 tsp 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 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.

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