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Ingredients
| olive oil: 1 Tbl |
| onions: 1 (chopped) |
| garlic (minced): 1 tsp (minced) |
| soup - vegetable broth: 1 1/2 cups |
| instant Brown Rice: 1 1/2 cups |
| chili powder: 2 tsp |
| jalapeno peppers: 1 whole pepper (seeded and minced) |
| ground cumin: 1/2 tsp |
| red bell pepper: 1 pepper (chopped) |
| red tomatoes: 1 (seeded and chopped) |
| monterey jack cheese (shredded): 1 cup (shredded) |
Mexican Rice Pilaf
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Cover.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.