Mexican Rice

Mexican Rice

shared by Jennifer

Details:

    PT15M
  • Prep Time: 15 Minutes
  • PT35M
  • Cook Time: 35 Minutes
  • PT50M
  • Total Time: 50 Minutes
  • Difficulty: Novice
  • Serves: 4 people
  • Cuisine: American
  • Heat vegetable oil in a large skillet over medium heat. Add red bell pepper, green bell pepper, yellow onion and garlic. saute until soft, approximately 5

Ingredients:

  • 1/4 cup red bell pepper minced
  • 1/4 cup green bell pepper minced
  • 1/2 cup yellow onion minced
  • 2 large garlic cloves minced
  • 2 tablespoons vegetable oil
  • 1 cup uncooked rice
  • 1 14- ounce can diced tomatoes with green chile drained, reserve 1/4 cup of liquid
  • 1 3/4 cup low sodium chicken broth
  • 1 tablespoon cilantro chopped

Directions:

  1. Heat vegetable oil in a large skillet over medium heat. Add red bell pepper, green bell pepper, yellow onion and garlic. saute until soft, approximately 5 minutes.
  2. Add 1 cup rice to the skillet and saute for an additional 3 minutes or until rice is lightly browned.
  3. Stir in 1/4 cup reserved liquid from canned tomatoes and low sodium chicken broth. Bring to a boil.
  4. Reduce heat to a simmer, cover and allow to cook for 15 minutes, fluffing with a fork every 5 minutes. If all liquid is not absorbed, increase cooking time to 20 minutes.
  5. Allow to sit for 5 minutes covered. stir in cilantro, serve it up and enjoy!