|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. 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 salt
- 1 1/2 cups beef broth
- Optional: chopped cilantro
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 rice 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.