A tasty Mexican inspired rice dish that I've perfected over many months. Cheap to make and fun to prepare, easy to customize. Let your taste buds take a trip south of the border!
Prep Time: 10 minutes
Cook Time: 25 minutes
Ready In: 30 minutes
- 3 tablespoons olive oil
- 3 cloves garlic, chopped or use garlic press
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 2 stalks celery, cut in half lengthwise and chopped
- 1 cup uncooked white enriched long grain rice (do not use instant rice)
- 2 cups chicken broth & 1/2 cup water, mixed
- 14 oz (1 can) diced tomatoes, do not drain
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cumin
- fresh parsley for decoration, not required for flavor
Combine chili powder, salt, pepper, and cumin, set aside. Chop onion, celery, and bell pepper, set aside.
- Heat oil in a deep skillet over medium heat
- Saute onion, garlic, and bell pepper, proceed to next step when veggies are half tender
- Add rice and cook until rice is browned and onions are tender, stirring constantly
- Stir in chicken broth/water, tomatoes, and season mix previously set aside, stir until combined
- Cover and simmer on low heat for 20 minutes until rice is cooked and liquid absorbed. Do not stir during this stage as starch will release from rice and thicken the dish
Spice it up!
Add some diced jalapenos and extra chili powder!