Mexican Rice

IngridH's Note:

This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ¼ cup green bell pepper , diced small
• ¼ cup onion , diced small
• 1 tablespoon butter
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 ½ tablespoons tomato paste
• ¼ teaspoon cumin
• ¾ teaspoon salt
• 1 teaspoon chili powder

Directions:

1. In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
2. Add the rice, and cook until the rice is coated with the butter.
3. Add the remaining ingredients and bring to a boil.
4. Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.

Reviews

[nemokitty]

I used red pepper instead of green and brown rice instead of white. It was still great tasting and I'll be making this one again. Made for PAC Spring 2011.

[The Wallaces]

We really enjoyed this! I like that it was milder because we had it with a spicier main course and veggie side. The tomato paste made it kind of creamy too. I left out the salt because I found that it was salty enough with the chicken broth. Thanks for posting!

[Karen Elizabeth]

A very good and simple recipe, another good way to enjoy rice, with some vegetables thrown in for good measure! I'm sure the jalapeno would also be good, but I stuck to the recipe this time. Followed exactly and much enjoyed, thank you Ingrid! Made for I Recommend tag game.