Texas Rice

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Texas Rice

 

1 tablespoon oil

1 cup rice

1 cup minced white onion

1/3 cup diced green pepper

1 jalapeño pepper, seeded if desired, minced

1 tablespoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon coarse salt

1 1/2 cups vegetable broth, to 1 3/4

1/2 cup canned diced tomatoes in sauce

1/4 cup chopped cilantro leaves

 

Heat the oil in a pot over medium-high heat. When hot, add the rice; cook,

stirring often, until lightly browned, about 5 minutes. Add the onion, green

pepper, jalapeño, garlic, cumin and salt. Cook, stirring often, until the onion

softens, about 4 to 5 minutes.

Stir in 1 1/2 cups of broth and the tomatoes. Bring to a boil, then reduce the

heat and simmer, covered, until the liquid is absorbed and the rice is tender,

about 15 minutes. Let stand, covered, 10 minutes.

This can be served immediately (after stirring in the cilantro) or made a day

ahead and refrigerated. (If made ahead, reheat, covered, in 350-degree oven

until hot, about 45 minutes. Add more broth if the rice is too dry. Stir in the

cilantro. Serve hot.)

Serves 4.

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