Authentic Mexican Tomato Rice

5.0(10)

This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.

by IngridH·published 2009-05-09

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Long Grain Rice

Servings

4 serving(s)

Total time

35 min

prep 5 min

Calories / serving

227 kcal

Ingredients (9)

serves

1/4 cup green bell pepper, diced smallbell-pepper
1/4 cup onion, diced smallonion
1 tablespoon butterbutter
1 cup long grain white ricewhite-rice
2 cups chicken brothchicken-broth
1 1/2 tablespoons tomato pastetomato-paste
1/4 teaspoon cumincumin
3/4 teaspoon saltsalt
1 teaspoon chili powderchili-powder

Instructions (4 steps)

01In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
02Add the rice, and cook until the rice is coated with the butter.
03Add the remaining ingredients and bring to a boil.
04Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.

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