Recipe by Jake Wheeler
This easy mexican rice side dish is made with rice, onion, green bell pepper, garlic, tomatoes, and spices. It is way better than a lot of the rice served in many restaurants in my opinion, and couldn't be easier!
Top Review by Outta Here
Great recipe and easy, too. I made one change-we don't care for green bell pepper, so I subbed a diced jalapeno. This dish went well with enchiladas. Made for Spring 2014 PAC.
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green bell pepper
- 1 minced garlic clove
- 2 teaspoons oil
- 1 cup long grain rice
- 1 (15 ounce) can diced tomatoes with juice
- 1 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1 1⁄2 cups beef broth
Directions See How It's Made
- In a heavy skillet saute onion, green bell pepper and garlic in oil until onion is softened.
- Add rice to skillet and cook over medium-high heat until rice has browned.
- Add tomatoes, chili powder , salt, and beef broth.
- Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
- Taste and add more salt if needed.