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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a great side dish for fajitas, pork loin or ribs, or grilled chicken. Originally from a friend in Boulder, CO. who, by the way, is a terrific cook! This has become a family favorite and is a wonderful blend of flavors! Ingredients:
1 medium onion, diced |
1 green bell pepper, diced |
2 garlic cloves, minced |
2 carrots, chopped |
3 tablespoons butter |
1 1/2 cups long grain rice |
1 cup canned diced tomato, drained and liquid reserved |
1 cup chicken bouillon |
2 1/2 cups tomato juice, enough to make 2 1/2 cup liquid when combined with juice from diced tomatoes |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
2 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon oregano |
1/3 cup parmesan cheese |
Directions:
1. Sauté onions, pepper, garlic, and carrots in butter until soft, about 8-10 minutes.
2. Add rice and sauté 10 minutes (add additional butter if needed), stirring often.
3. Add liquid, tomatoes and seasonings.
4. Bring to a boil, reduce heat and cover, simmering for 20 minutes.
5. Turn off heat and keep covered for 10 minutes.
6. Stir in Parmesan cheese and serve.
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