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:
- 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.
- Add 1 cup rice to the skillet and saute for an additional 3 minutes or until rice is lightly browned.
- Stir in 1/4 cup reserved liquid from canned tomatoes and low sodium chicken broth. Bring to a boil.
- 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.
- Allow to sit for 5 minutes covered. stir in cilantro, serve it up and enjoy!