Mexican Style Rice
This makes a yummy side dish for taco night or any other type of Spanish themed meal. It's pictured without the bell pepper in, as i sometimes dont have peppers in hand, but it's still just as good without.
Mexican Style Rice
This makes a yummy side dish for taco night or any other type of Spanish themed meal. It's pictured without the bell pepper in, as i sometimes dont have peppers in hand, but it's still just as good without.
Cooking Instructions
- 1
In a large pot or a deep skillet with a tight fitting lid, heat the olive oil over medium heat. Once hot, add the onions and peppers and cook until the onions begin to soften, about 3-5 minutes. Add the garlic and cook for another minute or so, stirring often, until fragrant.
- 2
Add the rice and the seasonings EXCEPT for the salt and pepper and cook, stirring often, until the rice starts to brown a bit. Then stir in the tomato sauce and increase the heat to med-high. Cook 1 minutes more, then stir in the broth.
- 3
Once it reaches a boil, place the lid on and reduce the heat to low. Allow to simmer until the liquid has absorbed and the rice is cooked through, about 15-20 minutes.
- 4
Turn off the heat and let the rice sit for 5 or so minutes, then remove the lid, add the salt and pepper and fluff the rice with a fork. Serve immediately. Refrigerate any leftovers.
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