Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 cup peppers, chopped - green, red or a combination of both
  • 1 cup yellow onion - chopped
  • 1 jalapeno pepper, finely chopped (optional) (seeds removed and deveined )
  • 2 cloves garlic - chopped
  • 3 tablespoons tomato paste
  • 1 cup white rice, uncooked (short rice works best but any will do)
  • 1 15.4 oz can roasted diced tomatoes (undrained)
  • 2 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 1/2 cup grated cheese for topping (optional)

Instruction

  • In large skillet heat olive oil over medium-high heat.
  • Saute peppers, onion and garlic until just tender.
  •  Add tomato paste and cook for one minute.
  • Add rice, broth, canned tomatoes , spices, salt and pepper.  Stir well.  Bring to a simmer, reduce heat to low.
  • Put lid on skillet.  Simmer for 10 minutes then give a little stir to be sure rice isn't sticking.  Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)   
  • Taste for seasoning!  More cumin, chili powder, salt or pepper?
  • Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!