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Mexican Rice

This is an excellent Mexican rice recipe with bell peppers (not to be confused with Spanish rice) that I make as a side to serve with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

How to Make It

  1. Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
  2. Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.

Ingredients

  • 1 tablespoon vegetable oil

  • 1 cup long grain white rice

  • 1 ½ cups chicken broth

  • 1 tomato, seeded and chopped

  • ½ onion, finely chopped

  • ½ green bell pepper, finely chopped

  • 1 fresh jalapeno pepper, chopped

  • ½ cup chopped fresh cilantro

  • 1 cube chicken bouillon

  • 1 clove garlic, halved

  • ½ teaspoon ground cumin

  • salt and pepper to taste

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