Rice, Mexican (Boom)

6 Servings
rice Mexican
rice Mexican

1 cup long grain white e
1 tablespoon etable oil
1 1/2 cups cken broth
1/2 on finely chopped
1/2 en bell pepper finely chopped
1 fresh apeno pepper chopped
1 ato seeded and chopped
1 cube chicken illon
1 salt and per to taste
1/2 teaspoon ground in
1/2 cup chopped fresh antro
1 clove lic halved

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.


VIEW THE RECEIPT