Mexican Rice

12 ingredients
3 steps

Ingredients

  • 1 whole Green Bell Pepper, Diced
  • 1 whole Small Onion, Diced
  • 2 whole Jalapenos, Minced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoons Salt
  • 1 pinch Pepper
  • 1 teaspoon Chili Powder
  • 1 pinch Cumin
  • 1 cup Rice
  • 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained (can Use Mexican-style Or Plain)
  • 1-1/2 cup Chicken Broth

Directions

  1. 1
    Saute pepper, onion, jalapenos, and garlic in oil until tender. Sprinkle with salt, pepper, chili powder, and cumin. Add rice and stir to coat with the vegetable mixture.
  2. 2
    Stir in tomatoes and their juices, and the chicken broth. Cover and bring to a boil over medium heat. Reduce heat to low and allow rice to cook until liquid has been absorbed and rice is tender. (This took me about 15-20 minutes.)
  3. 3
    Tip for adjusting the heat: if you want things spicier, leave the seeds in the jalapenos. Alternately, you can use Rotel-style tomatoes instead of plain diced tomatoes. They're sold in different heat levels, so you can control the heat.

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