Recipe

Mexican Rice Recipe

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Ingredients

1 jalapeno pepper, seeded & finely sliced (can use two peppers) .
cayenne pepper .
1/3 c sliced fresh cilantro (optional) .
1 (14 oz) can sliced tomatoes (undrained) .
1 1/2 c chicken broth .
1/4 c canned green chilies, drained .
1 small green bell pepper, seeded & sliced .
2 tsps chili powder .
1-2 tbsp fresh minced garlic (or to taste) .
salt & pepper .
2 tsps cumin .
1 onion, sliced .
1 tbsp butter .
2 tbsps oil .
1 c uncooked long-grain white rice .
1 chicken bouillon cube (or use 1 small package chicken bouillon) .
red enchilada sauce

Directions

Step #1 In a medium saucepan heat oil with butter over med-heat/flame; add in rice & cook stirring until the rice is lightly browned (about 7-8 mins).
Step #2 Add in the onion, garlic, jalapeno pepper, green bell pepper, chili powder & cumin; cook stirring with a wooden spoon for about 3 mins or until softened).
Step #3 Remove saucepan from heat & slowly add in the chicken broth, return to heat & bring to a boil over med-heat/flame.
Step #4 Add chilies, sliced tomatoes with juice & bouillon cube; bring to a boil, cover & reduce the heat to low.
Step #5 Spice up with salt, black pepper & cayenne.
Step #6 Add in cilantro (if using).
Step #7 Cook for about 20-22 mins or until the rice is cooked.
Step #8 Drizzle red enchilada sauce over the rice.
Enjoy the Mexican Rice recipe

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Pasta And Rice / Rice

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