Mexican Rice and Vegetables
Dress up your next Mexican meal with this easy yet tasty side dish. For a complete meal, add avocado slices drizzled with lime juice and warm tortillas.
2 tablespoons vegetable oil
2/3 cup chopped green bell pepper
1/2 cup chopped onion
1 cup white rice
2 cups chicken broth
1 (4-ounce) can ORTEGA Diced Green Chiles
1 large tomato, diced
1/3 cup shredded cheddar cheese
- Heat oil in medium skillet. Add bell pepper and onion; cook until tender.
- Add rice; cook for 3 minutes. Add broth, chiles and tomato; bring to a gentle boil.
- Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice; season with salt and ground black pepper. Sprinkle with cheese.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.