Mexican Rice | Love Bakes Good Cakes

Thursday, May 3, 2012

Mexican Rice





Mexican Rice
Slightly adapted from Allrecipes
Yield 6 servings

1 cup long-grain rice
1 tbsp. vegetable oil
2 cups chicken broth
1/2 onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno, seeded and chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 tsp tsp. ground cumin
1/2 cup chopped cilantro (optional)
1 clove minced garlic

In a medium saucepan, heat rice in oil over medium heat about 3-5 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.

***I like to use my rice cooker for this recipe. My cooker has a 2 cup of rice minimum, therefore, I double the recipe and substitute 1-14.5 oz. can of petite-diced tomatoes for the fresh chopped tomatoes. Combine all ingredients in the rice cooker and stir. Close lid and press the cook button. 







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3 comments:

  1. I keep working on a great mexican rice recipe and just can't get it just right. i will have to give it a try.

    ReplyDelete
    Replies
    1. Thanks for stopping by! I hope you enjoy this version :)

      Delete
  2. This is really similar to a recipe that I use and LOVE! My kids eat Mexican rice like crazy :) Thanks so much for sharing at Mom On Timeout!
    --Trish

    ReplyDelete

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