Prep 15 mins
Cook 30 mins
This is a tasty flavor combination. I found this while looking for recipes native to our new state. This was in a cookbook, "Flavors of the Southwest."
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 cup long-grain white rice, uncooked
- 1 (14 1/2 ounce) can beef broth
- 1 tomatoes, diced
- 1 large jalapeno chile, minced (or 1-4 oz. can)
- Heat olive oil in a heavy large skillet over medium-high heat.
- Add onion, red pepper, carrot and celery.
- Saute until vegetables begin to soften, about 7 minutes.
- Add rice and stir to coat well.
- Add broth and bring to a boil.
- Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
- Mix in tomato and jalapeno; heat through.