MEXICAN RICE III

Mexican Rice III image

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.

Provided by ALANASMOM

Categories Side Dish Rice Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 12

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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

Steps:

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Nutrition Facts : Calories 158 calories, Carbohydrate 29.1 g, Cholesterol 1.4 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 630.6 mg, Sugar 1.6 g