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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Tired of dry Spanish or Mexican rice? Our family loves Mexican style food and I had to come up with the perfect rice after trying so many dry, bland, and plain rices. This one for us. takes the cake. I especially enjoy serving this side dish next to my Weeknight Ground Beef Empanadas /282866. Ingredients:
2 tablespoons butter |
1/4 cup red bell pepper, diced |
1/4 cup red onion, diced |
2 garlic cloves, diced |
1/4 cup anaheim chili, diced |
2 green onions, diced |
1 tablespoon chili powder |
1/4 teaspoon cinnamon |
1 teaspoon seasoning salt |
1/4 teaspoon black pepper |
1/2 teaspoon paprika |
2 tablespoons cilantro, chopped (adjust to taste) |
1 cup white rice |
1 (14 ounce) can chicken broth |
Directions:
1. Melt butter in saucepan until melted.
2. Add and sautee bell pepper, onion, garlic, anaheim pepper, and green onions for 4 minutes.
3. Add chili powder, cinnamon, seasoning salt, black pepper, paprika, and sautee 2 minutes.
4. Add cilantro, rice, broth. Stir and bring to a boil.
5. Stir once more and cover (no peeking) 15-20 minutes, then let sit off of heat for 5 minutes.
6. Remove cover and fluff with fork. Serve hot next to your favorite mexican dish.
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