Mexican Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 tablespoon butter
• 1 cup uncooked long-grain rice
• 1 onion, chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 small green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped (can use two peppers)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 1/2 cups chicken broth
• 1/4 cup canned green chili, drained
• 1 (14 ounce) can diced tomatoes (undrained)
• 1 chicken bouillon cube (or use 1 small package chicken bouillon)
• salt and pepper
• cayenne pepper
• 1/3 cup chopped fresh cilantro (optional)
• red enchilada sauce

Recipe

• 1 in a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
• 2 add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
• 3 remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
• 4 add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
• 5 season with salt, black pepper and cayenne.
• 6 add in cilantro (if using).
• 7 cook for about 20-22 minutes or until the rice is cooked.
• 8 drizzle red enchilada sauce over the rice.