Mexican Rice III Best Family Recipes

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Mexican Rice III

"This is an remarkable genuine Mexican rice recipe (no longer to be confused with Spanish rice) that I make as a aspect dish with all of my Mexican dishes. The key is cooking the rice nicely and the use of suitable great chook broth or stock."

Ingredients :

1 cup long grain white rice
1 tablespoon vegetable oil
1 half of cups chicken broth
half of onion, finely chopped
half inexperienced bell pepper, finely chopped
1 sparkling jalapeno pepper, chopped
1 tomato, seeded and chopped
1 dice fowl bouillon
salt and pepper to flavor
half teaspoon ground cumin
half of cup chopped fresh cilantro
1 clove garlic, halved

Instructions :

Prep : 5M	Cook : 6M	Ready in : 30M

In a medium sauce pan, cook rice in oil over medium warmness for about 3 mins. Pour in chicken broth, and produce 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 decrease warmth to low. Cook for 20 minutes.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it frivolously, and make clean-up less difficult.

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