Mexican Rice

This is a great side dish to accompany any mexican syle dinner and also goes great with american food too. You can make it a main dish or whole meal by adding meat to it as well. My family loves this recipe and I always get requests for it at every gathering.

• Ready In: 40 mins
• Serves: 2-4
• Yields: 3-4 cups

Ingredients

• 2  tablespoons  oil
• 1  cup rice
• 1⁄4 cup  chopped onion (fresh or frozen)
• 1⁄4 cup  of chopped green pepper (fresh or frozen)
• 1⁄2 cup  frozen mixed vegetables
• 2  tablespoons  knorr  tomato bouillon with chicken flavor or 1  packet sazon goya con culantro y achiote
• 1⁄4 cup  chopped cilantro
• 2  cups water
•  queso fresco
•  chopped cilantro
•  lime juice

Directions

1. In a skillet with a lid, add the oil and heat on high.
2. Once the oil is hot, add the rice, onions and green peppers and brown them stirring frequently.
3. Once browned, add the Knorr or Sazon and quickly mix to coat rice. When the rice is coated add the water and stir well.
4. Next add your mixed veggies and cilantro and stir.
5. Bring to a boil.
6. When the rice starts to boil lower heat to medium-low and cover. Simmer rice for 20 minutes or until liquid is absorbed.
7. If you want to add meat to this dish you need to cook the beef, pork or chicken in the skillet first. Omit the oil and use the grease from the meat then follow the remainder of the steps.
8. Top rice with fresh chopped cilantro, queso fresco and a squirt of lime juice.