24 March 2010

Mexican Rice

OK, this rice is very good, but I found it necessary to cut back on the amount of jalapeno as it is very spicy. Other than that, this is a delicious accompaniment to any Mexican entree.

  • 1 c long grain white rice
  • 1 tbsp vegetable oil
  • 1.5 c chicken broth (I use reduced fat, low sodium)
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • Salt and pepper to taste
  • 1/2 tsp ground cumin
  • 1/2 c chopped fresh cilantro
  • 1 clove garlic, halved

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Stir in onion, green pepper, jalapeno, garlic, salt, pepper, cumin, and cilantro.

Add in chicken broth and bouillon cube and bring to boil. Once boiling, cover and reduce heat to low and simmer for about 20 minutes.

Serve with tacos, burritos, fajitas or any other Mexican main dish. Enjoy!

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