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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mexican food is big with our family; in fact, one of my nephews loves this dish so much that he always requests it for his special birthday dinner! -Angie Rorick of Fort Wayne, Indiana Ingredients:
1-1/2 cups uncooked minute® brown rice |
1 medium onion, chopped |
1 small green pepper, chopped |
1 tablespoon butter |
1 garlic clove, minced |
1-1/2 cups water |
1 tablespoon minced fresh cilantro |
2 teaspoons ground cumin |
1-1/2 teaspoons chicken bouillon granules |
1/4 teaspoon pepper |
1 cup picante sauce |
Directions:
1. In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce. Yield: 4 servings.
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