I really like this rice as side with grilled chicken or fajitas. It is so simple and flavorful! It is also great as leftovers or reheated. I have added diced chicken and shredded cheese wrapped in lettuce for a Tex-Mex lettuce wrap lunch. You can also make this recipe even easier with a rice maker. Just add the ingredients and set for the type of rice you are using. Thank you to our customer friend Amy for sharing!
1 T. oil 1 cup rice 1 cup onion, minced 1/3 cup bell pepper, diced 1 chili pepper 1 T. minced garlic 1/2 t. ground cumin 1 1/2-1 3/4 cup chicken stock 1/2 cup diced tomatoes 1/4 cup fresh cilantro or parsley
Directions: Heat the oil in a medium saucepan over medium-high heat. Add the rice and cook stirring frequently, until lightly browned, about 5 minutes. Add the onion, bell pepper, hot pepper, garlic and cumin. Cook stirring frequently until the onion softens, about 4 minutes. Stir in the broth and tomatoes. Bring to a boil and then cover and reduce heat. Allow to simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand for about ten minutes before serving. Add fresh herbs right before serving.
Note: Can be made a day in advance.