Mexican Rice
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This is a side dish derived from Spanish Rice that goes great with any Mexican or Latin American entree.
Mexican Rice
Category
Potatoes & Veggies
South of the Border
Persons
6
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
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.