Prep 5 mins
Cook 30 mins
This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.
- 1⁄4 cup green bell pepper, diced small
- 1⁄4 cup onion, diced small
- 1 tablespoon butter
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 1⁄2 tablespoons tomato paste
- 1⁄4 teaspoon cumin
- 3⁄4 teaspoon salt
- 1 teaspoon chili powder
- In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
- Add the rice, and cook until the rice is coated with the butter.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.
A really great rice recipe. The spices were present, but not overpowering, and there was some colour in it, in the form of green bell pepper. This is definetely a keeper.
I used red pepper instead of green and brown rice instead of white. It was still great tasting and I'll be making this one again. Made for PAC Spring 2011.
We really enjoyed this! I like that it was milder because we had it with a spicier main course and veggie side. The tomato paste made it kind of creamy too. I left out the salt because I found that it was salty enough with the chicken broth. Thanks for posting!