Ingredients

  • 1 small onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 garlic clove
  • 2 tbsp butter
  • 1 tsp ground cumin
  • 1 1/2 cups uncooked rice
  • 1 1/2 cups hot chicken broth

Directions

  1. Peel the onion and chop into 1/4 inch pieces. Remove the stems, seeds, and membranes from the peppers and cut into 1/4 inch pieces. Peel and mince the garlic.
  2. Heat the butter to medium temperature in a saucepan. Add the peppers and onion; cook until the onion is limp but not brown. Add the garlic, cumin, rice, and hot broth. Mix well and cover the saucepan.
  3. Bring to a boil, reduce heat, and cook for 20 minutes or until the rice is tender and the liquid is absorbed.

The Everything Easy Mexican Cookbook: Includes Chipotle Salsa, Chicken Tortilla Soup, Chiles Rellenos, Baja-Style Crab, Pistachio-Coconut Flan…and Hundreds More! Paperback – 9 January 2015

categories

Meals