Dee's Mexican Rice

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• 2 cups long grain white rice
• 1 (14.5-ounce) can diced tomatoes
• 1 red bell pepper, seeded and chopped
• 3 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, jalapeno, and garlic and cook until softened, about 5 minutes.
3. Stir in the rice and cook for 2 minutes.
4. Add the tomatoes, bell pepper, chicken broth, chili powder, cumin, salt, and pepper and stir to combine.
5. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes.
6. Remove from heat and let stand for 10 minutes.
7. Fluff the rice with a fork and garnish with the cilantro.
8. Serve warm.

Interesting Facts

• This Mexican rice dish is a great way to use up any leftover vegetables you may have in the fridge.
• You can easily make this dish vegetarian by omitting the chicken broth and substituting with vegetable broth.
• This dish is a great way to add spice and flavor to any meal.