My Recipes

Title: Tex-Mex Rice

User: nnss

Yield: 6 servings

Categories: mexican, side dishes

amount unit name
3/4 C onion, chopped
2 TB olive oil
1 C rice, raw
1/4 TS black pepper
2 garlic cloves
2 1/2 C chicken broth
1 1/2 TS ground cumin
1 red bell pepper


Mince garlic. Remove seeds and dice bell pepper. In dutch
oven, cook onion, garlic and raw rice in oil until onion is tender
and rice is lightly browned. Add chicken broth and bring to a boil.
Stir in cumin and black pepper. Cover tightly and simmer 20 minutes.
Remove from heat. Stir in bell pepper. Let stand covered until all
liquid is absorbed, about 5 minutes.