Thursday, May 6, 2010

Mexican Rice

1 cup long grain white rice
1 tbsp. vegetable oil
1-1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, seeded and chopped
1 tomato, seeded and chopped
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, finely chopped

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth and bring to a boil, Stir in onion, green pepper, jalapeno and diced tomato. Season with salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.

1 comment:

  1. Tanya's Taco Soup

    1 1/2 pounds extra lean ground beef
    1 onion, finely minced
    2 - 3 cloves garlic, finely minced
    1 large can of beans (black or kidney)
    2 large cans of puree tomatoes (or puree fresh roma tomatoes)
    1 small can of kernel corn
    1/2 envelop taco seasoning
    1 tsp sugar (use 2 if using fresh tomatoes)
    1 tsp black pepper
    dash of cayenne pepper

    In a large pot, brown beef very well. Drain off any fat. Add onion and garlic and stir for one minute. Lower heat to simmer and add the rest of the ingredients. Stir well. Simmer for at least one hour. Serve in bowls with dollop of sour cream and grated cheddar cheese. Add nachoes for dipping or fresh cheese bread. Enjoy!

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