|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easy and tasty Mexican rice made with the addition of tomatoes and peppers. You probably have all of the ingredients in your pantry.
Feel free to add a tablespoon or two of minced jalapeno peppers for some heat, or add a dash of crushed red pepper flakes. Chicken stock can be used in place of the beef stock, or make it with vegetable broth if you prefer a vegetarian version.
Heat the vegetable oil in a heavy skillet over medium heat. Add the onion, green bell pepper, and garlic. Cook until the onion is translucent, stirring frequently.
Add the rice to the skillet and cook for about 2 to 3 minutes, or until the rice has browned slightly. Add tomatoes, chili powder, salt, and beef broth.
Bring the to a boil and cover the pan. Reduce the heat to low and simmer until the liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
Garnish with chopped cilantro, if desired.