Mexican Recipes
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Ingredients
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| 1 |
Long-grain white rice |
3 cups |
| 2 |
Onions, chopped |
1 |
| 3 |
Red bell pepper, chopped |
1 |
| 4 |
Green bell pepper, chopped |
1 |
| 5 |
Garlic, minced |
4 cloves |
| 6 |
Plum tomatoes, seeded and chopped |
5 |
| 7 |
Jalapeno pepper, seeded and finely chopped |
3 |
| 8 |
Chicken or vegetable broth |
3 cups |
| 9 |
Chili powder |
1/2 teaspoon |
| 10 |
Salt |
1/2 teaspoon |
| 11 |
Freshly ground black pepper |
1/4 teaspoon |
| 12 |
Scallions, thinly sliced |
3 |
| 13 |
Fresh cilantro leaves, chopped |
2 tablespoons |
| Method |
Preheat the oven to 350 degrees f.
Heat oil in a large pan over medium-high heat, add the onion and saute for 2
minutes, now add garlic, bell peppers and jalapeno and cook for 4 minutes,
until the vegetables become soft. Now add the rice and cook until opaque, by
constantly stirring it. Add the broth and tomatoes, stir well, bring to a boil,
cover and transfer it to the oven. Bake for 30 minutes, until the rice is cooked
and the liquid is absorbed.
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| Servings -5 |
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| Introduction
of the dish |
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It is a one pot meal, and is a simple and crowd pleasing
comfort food.
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