Mexican Rice III

by Cate on February 25, 2004

Recipe courtesy of AllRecipes.

“This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.”

6 servings

1 cup long grain white rice
1 tablespoon vegetable oil
1-1/2 cups chicken broth (I used a little more; subbing beef broth works fine too)
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I skipped)
1 tomato, seeded and chopped (I have used half a can of diced tomatoes, and it works just as well)
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

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.

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