Mexican Rice

Name: Mexican Rice
Ingredients: 2 Tablespoons Vegetable Oil; 1 cup Long Grain White Rice; 1/4 teaspoons Salt; 1/2 cups Finely Chopped Onion; 1 Jalapeno Pepper, Seeded And Diced; 2 cloves Garlic, Minced; 1/2 cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles); 1-1/2 cup Chicken Broth; 2/3 cups Frozen Veggies (I Used Peas And Corn); 1/4 cups Chopped Cilantro

10 ingredients

4 steps

Ingredients

2 Tablespoons Vegetable Oil
1 cup Long Grain White Rice
1/4 teaspoons Salt
1/2 cups Finely Chopped Onion
1 Jalapeno Pepper, Seeded And Diced
2 cloves Garlic, Minced
1/2 cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles)
1-1/2 cup Chicken Broth
2/3 cups Frozen Veggies (I Used Peas And Corn)
1/4 cups Chopped Cilantro

Directions

1

Put the oil in a large skillet over medium heat. Add the rice, stirring occasionally. Cook the rice until it begins to brown, 4 to 5 minutes.
2

Add the salt, onion, and jalapeno. Cook until the onion and peppers start to soften, about 3 or 4 minutes.
3

Add the garlic and cook until you start to smell it. This should only take about a minute or two. At this point you add the canned tomatoes and then cook for 2 to 3 minutes.
4

Stir in broth and bring it to a boil. Reduce to a simmer, cover and cook until the rice is cooked. This takes about 15 minutes. Stir in the veggies and cilantro and serve.