Prep 5 mins
Cook 20 mins
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!
- 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
- 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.
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.
Really great easy rice. Didn't add the salt and used low sodium broth to cut down on the sodium.