Mexican Rice

Name: Mexican Rice
Ingredients: 3 japeneno bell peppers, chopped (fresh, not canned); 1 medium onion, chopped; 3 garlic cloves, minced; 1 tablespoon olive oil; 2 teaspoons hot chili powder; 1 cup long grain rice (not minute); 1 (10 ounce) canro-tel tomatoes and green chilies; 1 (14 ounce) can chicken or 1 (14 ounce) can beef broth; 1 dash to 1 tablespoon of your favorite hot sauce

9 ingredients

6 steps

Ingredients

3 japeneno bell peppers, chopped (fresh, not canned)
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons hot chili powder
1 cup long grain rice (not minute)
1 (10 ounce) canro-tel tomatoes and green chilies
1 (14 ounce) can chicken or 1 (14 ounce) can beef broth
1 dash to 1 tablespoon of your favorite hot sauce

Directions

1

In large skillet, saute peppers, onion and garlic in olive oil for 4-5 minutes.
2

Add chili powder and rice and stir until everything is blended.
3

Add tomatoes, broth and hot sauce.
4

Stir to combine.
5

Bring to a boil.
6

Reduce heat, cover skillet and simmer for 20-25 minutes, until rice is tender.