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.