Recipe by IngridH
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
Directions See How It's Made
- 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.