Mexican Rice
This is a side dish derived from Spanish Rice that goes great with any Mexican or Latin American entree.
Mexican Rice
Ingredients
- ¼ cup oil
- ½ onion minced
- ½ green bell pepper minced
- 1 cup long-grain rice
- 1 clove garlic minced
- 2 Roma tomatoes diced, or 1 can or Rotel
- 2 cups broth beef or chicken, depending on your entrée
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tsp salt
Instructions
- Using a skillet with a lid, over medium high heat sauté the onion and bell pepper and rice in oil until the rice has browned. Stir continuously so the rice doesn’t burn.
- Add the garlic for the last 3 minutes
- Add tomatoes, chili powder, cumin, and broth to the rice and bring to a boil.
- Cover, lower the heat to low, and simmer until the liquid has been absorbed, about 20 minutes.
- Taste and add more salt or chili powder if needed.