This flexible side dish can round out many Tex Mex meals. The recipe is flexible, what’s important is the ratio of liquid to rice and the technique. Feel free to increase the amount of chili powder, or add a little cayenne to kick up the spiciness. If you are serving beef, change to beef broth. Going vegetarian? Vegetable stock works just fine. For a more traditional version use bacon fat instead of olive oil. Finally, if you omit the tomatoes for a picky eater, add 1/4 cup of water or broth.
- 2 cups chicken broth or stock
- 1 cup uncooked white rice
- 2 TBSP olive oil
- 1 small onion – diced
- 2 cloves of garlic – minced
- 1 bell peper – diced
- 1 can (14.5 oz) diced tomatoes
- 2 tsp chili powder
- 1 tsp cumin
In a large skillet that has a tight fitting lid, heat the olive oil over medium heat. Add the diced onion and cook for a minute or so.
Don’t stress about the time, this isn’t a precision dish. You’re just giving it a head start to mellow out the onion flavor a little.
Add the rice and garlic and stir frequently.
As the rice begins to turn a golden brown add the diced bell pepper and cook for an additional minute.
Add the broth, tomatoes, and seasoning and increase the heat to medium high stirring occasionally.
Bring it to a boil, turn the heat to low and cover tightly. Allow to cook for 25 – 30 minutes or until all the liquid is absorbed stirring infrequently (two or three times total).