Mexican Rice

By janedoiron

This rice is so colorful and tasty! It goes great with my Baked Chicken Chimichangas and Chicken Enchiladas from my cookbook and Tex Mex Chicken Burritos from my blog. I love it with a dollop of sour cream on the side!

Ingredients

• 2 teaspoons olive oil
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeno peppers, finely diced
• 14.5 oz. can petite cut diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 cup lower-sodium chicken broth
• 1 cup long-grain rice
• salt & pepper, to taste

Preparation

Step 1

1. Heat the oil in a large nonstick skillet over medium heat. Add the garlic, red and green bell peppers, and jalapenos. Saute for 3 - 5 minutes, stirring occasionally. Add the tomatoes and stir until heated through. Add the tomato paste, broth, rice, and salt & pepper. Stir thoroughly and cover.

2. Cook on medium to slightly less than medium for 20 - 25 minutes until the liquid is absorbed. The rice may stick to the pan at the end, so check and stir occasionally during the last 5 minutes. Taste the rice and season with more salt & pepper if desired.

*This rice tastes great reheated in the microwave the next day.