Mexican Rice III recipe
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- 1 cup long grain white rice 1 tablespoon vegetable oil 1 ½ cups chicken broth ½ onion, finely chopped ½ green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste ½ teaspoon ground cumin ½ cup chopped fresh cilantro 1 clove garlic, halved
Nutrition Info
- 158 caloriescarbohydrate: 29.1 gcholesterol: 1.4 mgfat: 2.8 gfiber: 1.1 gprotein: 3.4 gsaturatedFat: 0.5 gservingSize: -sodium: 630.6 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice III
Directions
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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.