Mexican Rice
Author: Alea
Prep time:
Cook time:
Total time:
Serves: 6
- 1½ cups long grain brown rice
- 3 cups water, vegetable broth or chicken broth
- 1 can diced tomatoes*
- ½ cup chopped onion
- ¼ cup chopped bell pepper
- 1 tablespoon diced green chili pepper (optional)
- 2 cloves garlic, minced
- ½ teaspoon cumin
- Combine all of the ingredients in large pot with lid. Cook uncovered over high heat until it reaches a boil.
- Lower the temperature to a simmer. Place lid on pot and cook for 45 minutes. Remove from heat and let stand for 5 minutes.
- Fluff with fork, then serve.
You can drain the liquid from the diced tomatoes into a measuring cup and then add water or broth until you have 3 cups of liquid.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=584
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