Recipe Ms. Mofet's Mexican Rice

[msmofet]

Ms. Mofet's Mexican Rice

≈ 6 servings

1 TBSP. canola oil
1 C. Jasmine rice
1/2 med. onion, finely chopped
1/2 med. green bell pepper, finely chopped
Sea salt - to taste
1/2 tsp. ground cumin
1 vine tomato, chopped
2 C. hot water & 1 Knorr's Tomato & Chicken (Knorr Caldo De Tomate) bouillon cube (or 2 C. chicken broth )
Ground peppercorns - to taste
1 TBSP. - 2 oz. Chopped chilies
1/4 tsp. Chicken bouillon
1/2 - 1 Jalapeño, veins, and seeds removed and chopped - OPTIONAL

Scallions - chopped white and green parts for garnish - optional

Sauté rice in oil over medium heat for about 3 minutes or till it turns white.
Stir in onion, green pepper, and chilies and slightly cook till soft.
Pour in chicken broth and bring to a boil.
Add diced tomato, chicken bouillon, salt, pepper, and cumin.
Bring to a boil, cover, and reduce heat to low.
Cook for 20 minutes then turn off and allow to sit for 5 minutes or till liquid is absorbed.
Garnish with scallions if desired.

 

[The Late Night Gourmet]

This is a classic recipe, but I am intrigued by the use of jasmine rice. I’m going to try making this sometime.

 

[JAS_OH1]

Jasmine rice is awesome! We make chicken fajitas pretty regularly but I rarely make rice to go with it. I am going to give it a try sometime!