Name: Mexican Rice
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1 whole Shallot, Finely Diced; 2 whole Garlic Cloves, Minced; 1 whole Red Bell Pepper, Diced; 1 whole Green Bell Pepper, Diced; 2 whole Jalapenos, Finely Diced; 14-1/2 ounces, weight Petite-cut Diced Tomatoes, Drained; 1 Tablespoon Tomato Paste; 1 cup Lower-sodium Chicken Broth; 1 cup Long Grain Rice; Salt And Pepper, to taste

Servings: 4 persons

2 teaspoons Olive Oil
1 whole Shallot, Finely Diced
2 whole Garlic Cloves, Minced
1 whole Red Bell Pepper, Diced
1 whole Green Bell Pepper, Diced
2 whole Jalapenos, Finely Diced
14-1/2 ounces, weight Petite-cut Diced Tomatoes, Drained
1 Tablespoon Tomato Paste
1 cup Lower-sodium Chicken Broth
1 cup Long Grain Rice
Salt And Pepper, to taste

1
1. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, 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 and pepper. Stir thoroughly and cover.
2
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 and pepper if desired.
3
This tastes great reheated the next day in the microwave.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mexican Rice

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