1 T vegetable oil
1 medium onion (1/2 c.) chopped
1 green bell pepper (1/2 c.) chopped
1 clove garlic, chopped
1 can (10.5 oz) condensed beef broth
1 can (8oz) tomato sauce
3/4 tsp. ground cumin
3/4 tsp. chili powder
2 1/4 c. uncooked rice (instant)
Heat oil in a 2 qt saucepan over medium-high heat. Cook onion, pepper, and garlic until tender. Stir in broth, tomato sauce, cumin, and chili powder. Heat to boiling. Stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed.
*I got this recipe from my aunt. I think it might be from a Cooking Light Mexican Food cookbook, but I could be mistaken.
I made this recipe (doubled it) for my small group potluck and it went over very well. I used red pepper instead of green because that's what we had on hand (and I'm not a big green pepper fan). I used a low-sodium beef broth and I definitely think the regular is the way to go. A little salt added brought out a lot more flavor.
1 medium onion (1/2 c.) chopped
1 green bell pepper (1/2 c.) chopped
1 clove garlic, chopped
1 can (10.5 oz) condensed beef broth
1 can (8oz) tomato sauce
3/4 tsp. ground cumin
3/4 tsp. chili powder
2 1/4 c. uncooked rice (instant)
Heat oil in a 2 qt saucepan over medium-high heat. Cook onion, pepper, and garlic until tender. Stir in broth, tomato sauce, cumin, and chili powder. Heat to boiling. Stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed.
*I got this recipe from my aunt. I think it might be from a Cooking Light Mexican Food cookbook, but I could be mistaken.
I made this recipe (doubled it) for my small group potluck and it went over very well. I used red pepper instead of green because that's what we had on hand (and I'm not a big green pepper fan). I used a low-sodium beef broth and I definitely think the regular is the way to go. A little salt added brought out a lot more flavor.
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