Mexican Rice III
Submitted By: ALANASMOM

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 6
"This is an excellent "authentic Mexican" rice recipe (not to be confused with Spanish rice) that she makes as a side dish with all of her Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."

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 (I would dice this)

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.
Note: we would saute the onion, green pepper, jalapeno, garlic and cumin with the rice before adding the chicken broth. Add the vegies after you've cooked the rice for the three minutes. 

     Printed from 8/15/2009 Fixed 8/14/2009 for the Gentry-Butts baby shower. This doesn't have the tomato paste flavor, which is why Sandy likes it.