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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock. Ingredients:
1 cup long grain white rice |
1 tablespoon vegetable oil |
1 1/2 cups chicken broth |
1/2 onion, finely chopped |
1/2 green bell pepper, finely chopped |
1 fresh jalapeno pepper, chopped |
1 tomato, seeded and chopped |
1 cube chicken bouillon |
salt and pepper to taste |
1/2 teaspoon ground cumin |
1/2 cup chopped fresh cilantro |
1 clove garlic, halved |
Directions:
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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