Mexican Rice and Vegetables

By Addie

Ingredients

• 2 tbsp vegetable oil
• 2/3 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 cup white rice
• 2 cups chicken broth
• 1 can (4-oz.) ORTEGA. Diced Green Chiles
• 1 large tomato, diced
• 1/3 cup shredded cheddar cheese

Preparation

Step 1

1. Heat oil in medium skillet. Add bell pepper and onion; cook until tender. Add rice; cook for 3 minutes.

2. Add broth, chiles and tomato; bring to a gentle boil. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.

3. Fluff rice; season with salt and ground black pepper.
Sprinkle with cheese.