Categories: Mexican, rice, side dish

Ingredients

• 2/3 cup long grain white rice
• 2 teaspoons vegetable oil
• 1 cup chicken broth
• 1/2 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 small jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1/4 cube chicken bouillon
• salt and pepper to taste
• 1/4 teaspoon ground cumin
• 1/3 cup chopped fresh cilantro
• 1 clove garlic, halved

Directions

1. 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.

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