Mexican Rice and Vegetables Recipe

Ingredients <br>- 2 tablespoons vegetable oil <br>- 2/3 cup chopped green bell pepper <br>- 1/2 cup chopped onion <br>- 1 cup white rice <br>- 2 cups chicken broth <br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles <br>- 1 large tomato, diced <br>- 1/3 cup shredded Cheddar cheese <br><p></p>Directions <br>step 1: Heat oil in medium skillet. Add bell pepper and onion; cook until tender. Add rice; cook for 3 minutes. Add broth, chiles and tomato; bring to a gentle boil. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice; season with salt and ground black pepper. Sprinkle with cheese. <br>

Ingredients
- 2 tablespoons vegetable oil
- 2/3 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 cup white rice
- 2 cups chicken broth
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 1 large tomato, diced
- 1/3 cup shredded Cheddar cheese

Directions
step 1: Heat oil in medium skillet. Add bell pepper and onion; cook until tender. Add rice; cook for 3 minutes. Add broth, chiles and tomato; bring to a gentle boil. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice; season with salt and ground black pepper. Sprinkle with cheese.

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