Mexican Rice and Vegetables

Name: Mexican Rice and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons canola oil; 2/3 cup chopped green bell pepper; 1/2 cup chopped onion; 1 cup rice; 2 cups chicken broth; 1 (4 ounce) can diced green chilies; 1 large tomatoes, diced; 1/3 cup shredded cheddar cheese

(4)

Recipe by Barb G.

Dress up any mexican meal with this easy, tasty side dish. For a complete meal serve with avocado slices drizzled with lime juice, warm Tortillas.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons canola oil
²⁄₃

cup chopped green bell pepper
¹⁄₂

cup chopped onion
1

cup rice
2

cups chicken broth
1

(4 ounce) can diced green chilies
1

large tomatoes, diced
¹⁄₃

cup shredded cheddar cheese

DIRECTIONS

Heat oil in medium skillet.
Add bell pepper and onion; cook until tender.
Add rice: cook for 3 minutes.
Add broth, chiles and tomato; bring to gentle boil.
Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
Fluff rice.
Season with salt and pepper.
Sprinkle with cheese.
Serve.

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