Medium Soup

Mexican Rice with Bell Pepper

Name: Mexican Rice with Bell Pepper
Prep time: 22 min
Cook time: 50 min
Total time: 72 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 tablespoon vegetable oil; 1 cup long grain white rice; 1.5 cups chicken broth; 1 tomato , seeded and chopped; ½ onion , finely chopped; 0.5 greens bell pepper , finely chopped; 1 fresh jalapeno pepper , chopped; 0.5 cups chopped fresh cilantro; 1 cube chicken bouillon; 1 clove garlic , halved; 0.5 teaspoons ground cumin; salt and pepper to taste

Total Time

1h 12m

22m prep · 50m cook

Servings

4 people

Rating

—

Difficulty

Medium

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

Ingredients

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

Instructions

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.
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.