|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
6
|
Preptime |
|
20 min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 tbsp olive oil
|
|
1-1/2 cup short grain rice
|
|
1 medium onion, chopped (1/2 cup)
|
|
1 green bell pepper
|
|
14 oz can of diced tomatoes
|
|
2 cloves of minced garlic
|
|
2 small jalapenos, diced
|
|
3 cups chicken stock
|
|
3 tbsp cilantro
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Brown rice for 3-4 minutes. Add diced onion, peppers, tomatoes, and garlic.
|
|
|
Saute for another 2 min. Add chicken stock and bring mixture to a boil.
|
|
|
Reduce heat to a simmer. Let cook for 20 minor until almost dry.
|
|
|
Stir in cilantro and top with lime juice if desired.
|
|
|
Serving
Suggestions |
|
Serve with tortilla shells, chips and dip.
|
|
Originally Submitted
2/1/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Mexican Rice recipe to your own private DesktopCookbook.
|