|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 21mg||106%|
|*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. Most of the ingredients for this recipe can probably be found 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 substitute vegetable broth if you prefer a vegetarian version.
2 teaspoons vegetable oil
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 large clove garlic, minced
1 cup long-grain rice
1 (14.5-ounce) can diced tomatoes (with liquid)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 1/2 cups beef broth
Chopped cilantro, optional
Gather the ingredients.
Heat vegetable oil in a heavy skillet over medium heat. Add onion, green bell pepper, and garlic. Cook until onion is translucent, stirring frequently.
Add rice to skillet and cook for about 2 to 3 minutes, or until rice has browned slightly.
Add tomatoes, chili powder, cumin, salt, and beef broth. Bring rice to a boil and cover pan.
Reduce heat to low and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt, if needed.
Garnish with chopped cilantro, if desired.