Simple Mexican Rice

This rice is as easy as one of those pouches, but better for your tastebuds and heart. Since Mexican is on the menu weekly at my house, I make up several batches worth of cumin/cilantro/bouillon and then just use 1 1/2 tablespoons of the mix. Modified from TOH.

• Ready In: 15 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 1 1⁄2 cups instant brown rice, uncooked
• 1  medium onion, diced
• 1  medium green pepper, diced
• 1  tablespoon unsalted butter
• 1  garlic clove, minced
• 1 1⁄2 cups water
• 1  teaspoon dried cilantro
• 2  teaspoons ground cumin
• 2  teaspoons  sodium-free chicken stock powder
• 1⁄2 cup salsa
• 1⁄2 teaspoon lime juice

Directions

1. In a large skillet, saute the rice, onion and green pepper in the butter until the rice is lightly browned and veggies are tender-crisp.
2. Add the garlic and cook 1 minute.
3. Stir in the water, cilantro, cumin, boullion and bring to a boil.
4. Cover, reduce heat and simmer for 5 minutes.
5. Remove from heat and allow to stand 5 minutes.
6. Stir in salsa and lime juice.