Tex-Mex Rice
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
rice
raw |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
garlic cloves
|
|
| 2 ½ | cups |
vegetable stock
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | each |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
rice
raw |
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
garlic cloves
|
|
| 591 | ml |
vegetable stock
|
|
| 7.5 | ml |
cumin
ground |
|
| 1 | each |
sweet red bell peppers
|
|
Directions
Mince garlic.
Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin and black pepper.
Cover tightly and simmer 20 minutes. Remove from heat.
Stir in bell pepper.
Let stand covered until all liquid is absorbed, about 5 minutes.
