Mexican Rice with Bell Pepper

Name: Mexican Rice with Bell Pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 cup long grain white rice; 1.5 cups chicken broth; 1 tomato, seeded and chopped; 0.5 onion, finely chopped; 0.5 green bell pepper, finely chopped; 1 fresh jalapeno pepper, chopped; 0.5 cup chopped fresh cilantro; 1 cube chicken bouillon; 1 clove garlic, halved; 0.5 teaspoon ground cumin; salt and pepper to taste

This Mexican rice with bell peppers (not to be confused with Spanish rice) is excellent. I make it as a side to serve with all of my Mexican dishes.

10 min prep

30 min cook

6 servings

Recipe from Allrecipes

Servings:

4

(0.7x)

Units:

Ingredients

1 tbsp vegetable oil
1 cup long grain white rice
1½ cup chicken broth
1 tomato, seeded and chopped
½ onion, finely chopped
½ green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
½ cup chopped fresh cilantro
1 cube chicken bouillon
1 clove garlic, halved
½ tsp ground cumin
salt and pepper to taste

Instructions

1
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.
2
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.

Nutrition (per serving)

158

Calories

3g

Protein

29g

Carbs

3g

Fat

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