This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
|1 cup||long grain white rice|
|1 tablespoon||vegetable oil|
|1 1/2 cups||chicken broth|
|1/2||onion, finely chopped|
|1/2||green bell pepper, finely chopped|
|1||fresh jalapeño pepper, chopped|
|1||tomato, seeded and chopped|
|1 cube||chicken bouillon|
|salt and pepper to taste|
|1/2 teaspoon||ground cumin|
|1/2 cup||chopped fresh cilantro|
|1 clove||garlic, 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.