 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This is a nice, spicy rice dish. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 teaspoon minced garlic |
1 1/2 cups vegetable broth |
1 1/2 cups instant brown rice |
2 teaspoons chili powder |
1 jalapeno pepper, seeded and minced |
1/2 teaspoon ground cumin |
1 red bell pepper, chopped |
1 large tomato, seeded and chopped |
1 cup shredded monterey jack cheese |
Directions:
1. In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
2. Stir tomato and shredded cheese into hot cooked rice.
|
|