Mexican Rice
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | long grain white rice |
| 1 tablespoon | vegetable oil |
| 1 1/2 cups | chicken broth |
| 1/2 | onion, finely chopped |
| 1/2 | green bell pepper, finely chopped |
| 1 | fresh jalapeño pepper, chopped |
| 1 | tomato, seeded and chopped |
| 1 cube | chicken bouillon |
| salt and pepper to taste | |
| 1/2 teaspoon | ground cumin |
| 1/2 cup | chopped fresh cilantro |
| 1 clove | garlic, halved |
Directions:
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.
Source: allrecipes.com
