Mexican Rice
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 2 tablespoons oil
- 1 tablespoon butter
- 1 cup uncooked long-grain white rice
- 1 onion, chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 small green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped (can use two peppers)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 1⁄2 cups chicken broth
- 1⁄4 cup canned green chili, drained
- 1 (14 ounce) can diced tomatoes (undrained)
- 1 chicken bouillon cube (or use 1 small package chicken bouillon)
- salt and pepper
- cayenne pepper
- 1⁄3 cup chopped fresh cilantro (optional)
- red enchilada sauce
directions
- In a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
- Add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
- Remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
- Add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
- Season with salt, black pepper and cayenne.
- Add in cilantro (if using).
- Cook for about 20-22 minutes or until the rice is cooked.
- Drizzle red enchilada sauce over the rice.
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Reviews
-
Very tasty recipe! I didn't have enchilada sauce on hand so I used a small tin of Spanish tomato sauce. That worked very well. My husband walked in the door while I was cooking and said "Mmmm something smells great!" I served this with enchiladas for a wonderful Mexican meal.<br/>Thanks for posting.