Mexican Rice

After researching several recipes for Mexican rice, I came up with my own version – which I love. I like really spicy, hot food, so if you don't; this may not be one you want to try.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  japeneno bell peppers, chopped (fresh, not canned)
• 1  medium onion, chopped
• 3  garlic cloves, minced
• 1  tablespoon olive oil
• 2  teaspoons hot chili powder
• 1  cup long grain rice (not minute)
• 1 (10 ounce) can  ro-tel tomatoes and green chilies
• 1 (14 ounce) can chicken or 1 (14 ounce) can beef broth
• 1  dash  to 1 tablespoon of your favorite  hot sauce

Directions

1. In large skillet, saute peppers, onion and garlic in olive oil for 4-5 minutes. Add chili powder and rice and stir until everything is blended.
2. Add tomatoes, broth and hot sauce. Stir to combine. Bring to a boil. Reduce heat, cover skillet and simmer for 20-25 minutes, until rice is tender.