Mexican Rice
Ingredients
The rice
-
2
cups
long grain white rice
-
2
tablespoons
olive oil
-
3
cups
chicken broth
-
8
ounces
tomato sauce
-
1
teaspoon
kosher salt
-
1
teaspoon
minced garlic
-
½
teaspoon
chili powder
-
¼
teaspoon
cumin
The vegetables
-
1
each
red bell pepper, cored, seeded and quartered
Optional garnishes
-
to taste
diced tomatoes
-
to taste
cilantro
-
to taste
lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the rice and stir until coated in oil, cooking for 3-5 minutes until lightly browned.
- Add all remaining ingredients and bring to a boil.
- Cover the pot, reduce heat to low, and cook for 17 minutes.
- Remove from heat and let stand covered for 5 minutes.
- Discard the bell peppers, fluff the rice with a fork, and serve.
- Garnish with tomatoes, cilantro, and lime wedges if desired.
Nutrition Facts (estimated)
Servings
6
Calories
198
Total fat
5g
Total carbohydrates
33g
Total protein
5g
Sodium
680mg
Cholesterol
2mg
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