Spicy Mexican Rice
Makes about 6 1/2 cup water
1 diced green bell pepper
1-1/2 tsp. vegetable oil
1 cup diced onion
1-1/2 cups long-grain rice
10 ounces diced tomatoes and green chiles
1/2 tsp. salt
14.5 ounces chicken broth
4 crushed garlic cloves
1/2 tsp. cumin
1/2 tsp. pepper
In a deep pan, preheat oil at medium heat. Incorporate the coarsely diced green pepper, onion and crushed garlic cloves. Sauté for about two minutes.
Stir in the rice and cook for about 5 minutes until slightly browned. Add in while stirring, the salt, pepper and cumin. After a few seconds, incorporate the chilies, tomatoes, water and chicken broth into the mixture. Bring the liquids to a boil, cover, and let simmer over low heat until the liquids have been absorbed (about twenty minutes).
Stir before serving. Serve and enjoy while still hot!
Reviews of Spicy Mexican Rice:
1-1 of 1 reviews
A cook Sep 21, 2008
Would make this again.
.
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100% would make this again
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