Mexican Rice with Bell Pepper

This Mexican rice with bell peppers (not to be confused with Spanish rice) is excellent. I make it as a side to serve with all of my Mexican dishes.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 158 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 cube chicken bouillon
• 1 tomato, seeded and chopped
• 1 fresh jalapeno pepper, chopped
• 1 cup long grain white rice
• 1 clove garlic, halved
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 1.5 cups chicken broth
• 0.5 onion, finely chopped
• 0.5 green bell pepper, finely chopped

Recipe Instructions

Step 1

Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.

Step 2

Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.