Mexican Rice

Serves 6 to 8

I love this rice recipe. It is a quick, easy and delicious side dish that is especially good with a Mexican meal. If, like me, you are not a cilantro fan, you can substitute fresh parsley. However, I find that dried cilantro adds a little flavor without the sharpness of the fresh. If you prefer more heat, use a hotter chile powder or add some chopped fresh hot peppers to the bell peppers and onions.

Ingredients

• 2 teaspoons olive oil
• 1/4 cup chopped onions
• 1/4 cup chopped green bell peppers
• 3 large cloves garlic, minced
• 1 cup long grain rice
• 4 tablespoons tomato paste (I prefer no-salt-added)
• 1/2 teaspoon cumin
• 1/2 teaspoon ground ancho chile powder
• 1 teaspoon oregano
• 1 tablespoon chopped fresh cilantro, or 1 teaspoon dried
• 2-1/2 cups water
• Salt and pepper to taste

Heat olive oil in saucepan over medium-high heat. Add onions and peppers. Sauté until tender, about 5 minutes. Add garlic and sauté for an additional minute. Add the raw rice and sauté until slightly golden. Add tomato paste and seasoning; sauté an additional 2 minutes. Increase heat to high. Add the water, salt and pepper. Stir once to combine; bring to a boil. Reduce heat to low, cover, and cook until rice is done and all moisture is absorbed, about 20 minutes. Remove from heat and let set about 5 minutes before fluffing with a fork. Serve as is or garnish with grated sharp cheese, guacamole, chopped onions and/or sour cream.

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