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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|