Mexican Rice with Bell Pepper

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 158 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 ½ cups chicken broth
• ½ teaspoon ground cumin
• 1 cube chicken bouillon
• 1 tomato, seeded and chopped
• ½ cup chopped fresh cilantro
• 1 fresh jalapeno pepper, chopped
• 1 cup long grain white rice
• ½ onion, finely chopped
• 1 clove garlic, halved
• ½ green bell pepper, finely chopped

Recipe Instructions

Step 1

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 bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.