Mexican Rice

Ingredients

• 2 Tablespoons Vegetable Oil
• 1 cup Long Grain White Rice
• ¼ teaspoons Salt
• ½ cups Finely Chopped Onion
• 1  Jalapeno Pepper, Seeded And Diced
• 2 cloves Garlic, Minced
• ½ cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles)
• 1-½ cup Chicken Broth
• ⅔ cups Frozen Veggies (I Used Peas And Corn)
• ¼ cups Chopped Cilantro

Preparation Instructions

Put the oil in a large skillet over medium heat. Add the rice, stirring occasionally. Cook the rice until it begins to brown, 4 to 5 minutes.

Add the salt, onion, and jalapeno. Cook until the onion and peppers start to soften, about 3 or 4 minutes.

Add the garlic and cook until you start to smell it. This should only take about a minute or two. At this point you add the canned tomatoes and then cook for 2 to 3 minutes.

Stir in broth and bring it to a boil. Reduce to a simmer, cover and cook until the rice is cooked. This takes about 15 minutes. Stir in the veggies and cilantro and serve.