Mexican Rice (Desmond's version)
Adapted from various sources around the Internet. I add beans, to make it more meal-like, not just a side dish. I don't bother measuring out the onion or pepper. And I use vegetable broth to make it vegetarian.
Yield: 4 servings
Ingredients
- 1 medium chopped onion
- 1 chopped green bell pepper
- 2 large clove garlic, minced
- 2 teaspoons canola oil
- 1 cup long-grain rice
- 1 can (about 15 ounces) diced tomatoes with liquid
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 cups vegetable broth
- 1 can kidney beans, drained
Instructions
In a heavy skillet sauté onion, green bell pepper onion is softened, about 7 minutes. Add garlic and cook 1 minute more. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, cumin, salt, and broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 15 minutes. Add the beans, continue cooking 5 minutes. Taste and add more salt if needed.