Mexican Rice III
Submitted By: ALANASMOM
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
"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 Allrecipes.com
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.