Lunch
Mexican Rice III
A bold rice dish cooked with tomato sauce, garlic, and spices. Perfect as a side for tacos, enchiladas, or grilled meats.
Ingredients:
- 1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 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 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved
Directions:
- 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 bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.