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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 3 |
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A recipe I created to jazz up plain brown rice. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 teaspoon garlic, minced |
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 monterey jack cheese, shredded |
Directions:
1. In a large saucepan, heat oil over medium high heat.
2. Add onion and garlic; cook for 3 minutes, stirring occasionally.
3. Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
4. Cover, and bring to a boil over high heat.
5. Reduce heat, and simmer for 4 minutes.
6. Stir in bell pepper.
7. Cover.
8. Simmer for 5 minutes, or until liquid is absorbed.
9. Stir tomato and shredded cheese into hot cooked rice.
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