credit to allrecipes.com
1 cup long grain white rice
1 TBS vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
1/2 tsp ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, minced
salt and pepper to taste
In a medium sauce pan, cook dry 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 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.
Yields 6 servings
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