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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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After researching several recipes for Mexican rice, I came up with my own version – which I love. I like really spicy, hot food, so if you don't; this may not be one you want to try. Ingredients:
3 japeneno bell peppers, chopped (fresh, not canned) |
1 medium onion, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
2 teaspoons hot chili powder |
1 cup long grain rice (not minute) |
1 (10 ounce) can ro-tel tomatoes and green chilies |
1 (14 ounce) can chicken or 1 (14 ounce) can beef broth |
1 dash to 1 tablespoon of your favorite hot sauce |
Directions:
1. In large skillet, saute peppers, onion and garlic in olive oil for 4-5 minutes. Add chili powder and rice and stir until everything is blended.
2. Add tomatoes, broth and hot sauce. Stir to combine. Bring to a boil. Reduce heat, cover skillet and simmer for 20-25 minutes, until rice is tender.
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