Texas Rice

1 tbsp oil

1 cup rice

1 cup minced onion

1/3 cup diced green bell pepper

1 jalapeno pepper, seeded and minced

1 tbsp minced garlic

1/2 tsp ground cumin

1/2 tsp kosher salt

1 1/2 to 1 34 cup chicken broth

1/2 cup canned diced tomatoes

1/4 cup chopped cilantro


Heat the oil in a pot over medium-high heat.  When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes.  Add the onion, green pepper, jalapeno, garlic, cumin and salt, stirring often and cook for about 3 – 4 minutes.  Then add the chicken broth and the tomatoes.  Bring to a boil and reduce the heat to a simmer and cook with lid on for about 15 to 20 minutes until the rice is tender. Let stand for 5 minutes and then stir in the cilantro and serve!

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