Simple Mexican Rice

Submitted by SweetsLady 3

"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: 15mins
• Ingredients: 11
• Yields: 3 cups
• Serves: 4

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.

Reviews

[55tbird]

This is wonderful rice. I used chicken broth instead of water and chicken broth powder. Did not have enough cumin, so I used 1 tsp cumin and 1 tsp taco seasoning. Will for sure make this again. It was served with oven baked tacos.

 

[RSL]

This was such a pleasant surprise! I've been on the lookout FOREVER for a good Mexican rice recipe, and this was fantastic! I followed this exactly, except when it came time to add the spices I found I was out of chicken bouillon, so I used beef. I realize it's a whole different flavor but it's all I had, and it was still great! Can't wait to try this again with the right ingredient. I'll be putting this one in my permanent file. :) Made for PAC Spring '11.