Mexican Rice with Bell Pepper
This is an excellent Mexican rice recipe with bell peppers (not to be confused with Spanish rice) that I make as a side to serve with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Ingredient
- 1 tablespoon vegetable oil
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 1 tomato, seeded and chopped
- ½ onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 fresh jalapeno pepper, chopped
- ½ cup chopped fresh cilantro
- 1 cube chicken bouillon
- 1 clove garlic, halved
- ½ teaspoon ground cumin
- salt and pepper to taste
Direction
- Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
- Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.
