Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 cup long grain white rice
- •1.5 cups chicken broth
- •1 tomato, seeded and chopped
- •0.5 onion, finely chopped
- •0.5 green bell pepper, finely chopped
- •1 fresh jalapeno pepper, chopped
- •0.5 cup chopped fresh cilantro
- •1 cube chicken bouillon
- •1 clove garlic, halved
- •0.5 teaspoon ground cumin
- •salt and pepper to taste
Instructions
- Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
- Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 158
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 2g
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