Serve as a side to tacos, burritoes or enchiladas; this Tex-Mex Rice recipe goes with almost any main course. Very easy to make and so yummy.
Prep Time: 15 min
Cook time: 25 min
Yield: 4 servings
o 2 tablespoons olive oil
o 2 cups uncooked rice
o 1 medium onion, diced
o 1 medium tomato, peeled and diced
o 3 garlic cloves, minced
o 6 ounces chopped green chili peppers
o 1 teaspoon chili powder
o 4 1/2 cups chicken stock
1. Saute rice and all vegetables in olive oil over medium heat until rice is light brown.
2. Add chili powder and chicken stock, stir well and bring to a boil
3. Reduce heat to medium low and simmer until liquid has evaporated.