Mexican Rice Pilaf Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 onion, chopped
<br>- 1 teaspoon minced garlic
<br>- 1 1/2 cups vegetable broth
<br>- 1 1/2 cups instant brown rice
<br>- 2 teaspoons chili powder
<br>- 1 jalapeno pepper, seeded and minced
<br>- 1/2 teaspoon ground cumin
<br>- 1 red bell pepper, chopped
<br>- 1 large tomato, seeded and chopped
<br>- 1 cup shredded Monterey Jack cheese
<br><p></p>Directions
<br>step 1: In a large saucepan, heat oil over medium high heat.  Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin.  Cover, and bring to a boil over high heat.  Reduce heat, and simmer for 4 minutes.  Stir in bell pepper.  Cover.  Simmer for 5 minutes, or until liquid is absorbed.
<br>step 2: Stir tomato and shredded cheese into hot cooked rice.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups vegetable broth
- 1 1/2 cups instant brown rice
- 2 teaspoons chili powder
- 1 jalapeno pepper, seeded and minced
- 1/2 teaspoon ground cumin
- 1 red bell pepper, chopped
- 1 large tomato, seeded and chopped
- 1 cup shredded Monterey Jack cheese

Directions
step 1: In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
step 2: Stir tomato and shredded cheese into hot cooked rice.

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