Description
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Ingredients
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 1 ½ cups chicken broth
- ½ onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 fresh jalapeno pepper, chopped
- 1 tomato, seeded and chopped
- 1 cube chicken bouillon
- salt and pepper to taste
- ½ teaspoon ground cumin
- ½ cup chopped fresh cilantro
- 1 clove garlic, halved
Instructions
- Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
- Stir in tomato
- onion
- bell pepper
- and jalapeño. Add cilantro
- bouillon
- garlic
- cumin
- salt
- and pepper; bring to a boil. Cover
- reduce the heat to low
- and simmer until rice is tender and all liquid has been absorbed
- about 20 minutes.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6