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Mexican Rice
Modified from Mexican Rice I
Oil
1 small onion
1 1/2 cups rice
1 tsp cumin
1 tsp chili powder
1/2 can (15 oz) diced tomatoes
3 cups water
Chopped red and green bell pepper (as desired)
Heat oil in a small saucepan, then saute the onion until tender. Add the rice and stir to coat in oil. Add water, then tomatoes, cumin, and chili powder. Add bell peppers (as desired). Stir, cover and bring to boil. Reduce heat and simmer 20 to 30 minutes, until rice is tender and liquid is absorbed.
My Notes:
I served this with taco-spiced chicken (chicken baked with taco seasoning on top, along with green and red bell peppers, which I cut up and put into the rice itself, so I guess it's technically meat, but I also had diced fresh bell peppers in the fridge that I could have used). It was yummy. I'm starting to get impressed with my cooking abilities.
