Mexican Rice

Name: Mexican Rice
Ingredients: 2 teaspoons Olive Oil; 1 whole Shallot, Finely Diced; 2 whole Garlic Cloves, Minced; 1 whole Red Bell Pepper, Diced; 1 whole Green Bell Pepper, Diced; 2 whole Jalapenos, Finely Diced; 14-1/2 ounces, weight Petite-cut Diced Tomatoes, Drained; 1 Tablespoon Tomato Paste; 1 cup Lower-sodium Chicken Broth; 1 cup Long Grain Rice; Salt And Pepper, to taste

11 ingredients

3 steps

Ingredients

2 teaspoons Olive Oil
1 whole Shallot, Finely Diced
2 whole Garlic Cloves, Minced
1 whole Red Bell Pepper, Diced
1 whole Green Bell Pepper, Diced
2 whole Jalapenos, Finely Diced
14-1/2 ounces, weight Petite-cut Diced Tomatoes, Drained
1 Tablespoon Tomato Paste
1 cup Lower-sodium Chicken Broth
1 cup Long Grain Rice
Salt And Pepper, to taste

Directions

1

1. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, red and green bell peppers, and jalapenos. Saute for 3 - 5 minutes, stirring occasionally. Add the tomatoes and stir until heated through. Add the tomato paste, broth, rice, and salt and pepper. Stir thoroughly and cover.
2

2. Cook on medium to slightly less than medium for 20 - 25 minutes until the liquid is absorbed. The rice may stick to the pan at the end, so check and stir occasionally during the last 5 minutes. Taste the rice and season with more salt and pepper if desired.
3

This tastes great reheated the next day in the microwave.