Mexican Rice

Ingredients

• 1 tablespoon vegetable oil

• 1 cup long grain white rice

• 1 ½ cups chicken broth

• 1 tomato, seeded and chopped

• ½ onion, finely chopped

• ½ green bell pepper, finely chopped

• 1 fresh jalapeno pepper, chopped

• ½ cup chopped fresh cilantro

• 1 cube chicken bouillon

• 1 clove garlic, halved

• ½ teaspoon ground cumin

• salt and pepper to taste

Description

1. Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
2. Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.