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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The success of this recipe will depend on the quality of your chicken broth and brand of diced tomatoes so try to purchase the best quality. Adjust the spices to taste. Ingredients:
2 tablespoons oil |
1 tablespoon butter |
1 cup uncooked long-grain white rice |
1 onion, chopped |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 small green bell pepper, seeded and chopped |
1 jalapeno pepper, seeded and finely chopped (can use two peppers) |
2 teaspoons chili powder |
2 teaspoons cumin |
1 1/2 cups chicken broth |
1/4 cup canned green chili, drained |
1 (14 ounce) can diced tomatoes (undrained) |
1 chicken bouillon cube (or use 1 small package chicken bouillon) |
salt and pepper |
cayenne pepper |
1/3 cup chopped fresh cilantro (optional) |
red enchilada sauce |
Directions:
1. In a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
2. Add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
3. Remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
4. Add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
5. Season with salt, black pepper and cayenne.
6. Add in cilantro (if using).
7. Cook for about 20-22 minutes or until the rice is cooked.
8. Drizzle red enchilada sauce over the rice.
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