Mexican Rice

Servings: 2 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 2 1/2 cups water
• 1/4 tsp salt
• 1/2 cup brown rice
• 2 tsp olive oil
• 3 large green onions (sliced crosswise; keep white and green parts separate)
• 1/4 large green bell pepper (small dice)
• 1/2 large poblano pepper (small dice)
• 1/2 large red bell pepper (small dice)
• 1/4 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper

In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the brown rice.

Reduce heat to medium-low and simmer, covered, for about 30 - 35 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking heat the oil in a medium skillet over medium heat. Add the white part of the green onions and cook, stirring occasionally. As the white part of the green onions and cook for about 1 minute. Add the peppers.

Cook for about 5 minutes, stirring frequently. Add the cumin, chili powder, oregano and cayenne pepper. Cook for about 1 minute stirring until the spices are well blended.

When cooked, set aside until the rice is done. When the rice is done, add the spiced veggies to the rice along with the green onion tops and stir well. Serve.