The Pioneer Woman Tasty Kitchen
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Mexican Rice

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Level: Easy

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Description

This rice is so colorful and tasty! It goes great with my Baked Chicken Chimichangas and Chicken Enchiladas from my cookbook and Tex Mex Chicken Burritos from my blog. I love it with a dollop of sour cream on the side!

Ingredients

  • 2 teaspoons Olive Oil
  • 1 whole Shallot, Finely Diced
  • 2 whole Garlic Cloves, Minced
  • 1 whole Red Bell Pepper, Diced
  • 1 whole Green Bell Pepper, Diced
  • 2 whole Jalapenos, Finely Diced
  • 14-½ ounces, weight Petite-cut Diced Tomatoes, Drained
  • 1 Tablespoon Tomato Paste
  • 1 cup Lower-sodium Chicken Broth
  • 1 cup Long Grain Rice
  • Salt And Pepper, to taste

Preparation

1. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, red and green bell peppers, and jalapenos. Saute for 3 – 5 minutes, stirring occasionally. Add the tomatoes and stir until heated through. Add the tomato paste, broth, rice, and salt and pepper. Stir thoroughly and cover.

2. Cook on medium to slightly less than medium for 20 – 25 minutes until the liquid is absorbed. The rice may stick to the pan at the end, so check and stir occasionally during the last 5 minutes. Taste the rice and season with more salt and pepper if desired.

This tastes great reheated the next day in the microwave.

One Comment

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Profile photo of Kris Mulkey

Kris Mulkey on 3.29.2010

I made this yesterday to put on my taco/burrito buffet for our book club party. It’s really tasty.

I made earlier in the day, and reheated in the oven before serving. It hung out in the 300 oven for a while, and was still delicious as a side, and stuffed in a burrito.

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