Categories: Mexican, Rice

Ingredients

• 2 cups long-grain white rice
• 4 cups water
• 2 tablespoons olive oil
• 2 medium Roma tomatoes, diced
• 1 small green bell pepper diced
• 2 small Serrano peppers minced (seeds removed)
• 3 each scallions chopped
• 2 cubes chicken bouillon cubes

Directions

1. In sauce pan, heat olive oil on medium high heat, stir in rice and cook until slightly browned…5 – 7 minutes…stir often.

2. Meantime, dissolve bouillon cubes in water, heating in the microwave speeds the process.

3. Add the 4 cups of water, including bouillon cubes to rice and cook with cover on until rice has absorbed about 1/2 of the water.

4. Add all the remaining ingredients and stir into rice continue cooking with cover on until rice is done and water absorbed.

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