1 each small green bell pepper, chopped
1 cup chopped yellow or white onion
1 1/2 tablespoons oil
4 medium cloves garlic, crushed
1 1/2 cups long-grain white rice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 oz.) can diced tomatoes and green chilies
1 (14-1/2 oz.) can chicken broth
1/2 cup water
Chop bell pepper and onion into 1/4-inch thick pieces.
Heat oil in a heavy large skillet over Medium heat.
Add bell pepper and onion; crush garlic into skillet.
Saute 2 minutes.
Add rice; saute 5 minutes until golden.
Stir in cumin, salt and pepper; saute 1 more minute.
Pour in tomatoes with green chilies, chicken broth and water.
Stir to blend.
Bring to a boil, reduce heat to Low and cover.
Simmer 20 minutes or until all liquid is absorbed.
Stir and serve while hot
No Nutritional Information Available
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