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Preparation Time : 5
Cook Time : 20
Total Time : 25
1⁄2 cup chopped onion
1⁄4 cup chopped green bell pepper
1 minced garlic clove
1cup long grain rice
1 (15 ounce) can diced tomatoes with juice
1teaspoon chili powder
1⁄4 teaspoon ground cumin
1⁄2 teaspoon salt
1 1⁄2 cups beef broth
In a heavy skillet saute onion, green bell pepper and garlic in oil until onion is softened.
Add rice to skillet and cook over medium-high heat until rice has browned.
Add tomatoes, chili powder , salt, and beef broth.
Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
Taste and add more salt if needed.
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