Mexican Rice III This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Ingredients
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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Per Serving: 158 calories; protein 3.4g; carbohydrates 29.1g; fat 2.8g; cholesterol 1.4mg; sodium 630.6mg.