Mexican Rice
Elizabeth Garcia
ingredients
- 1 cup uncooked rice
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 14.5 oz. can diced tomatoes with chiles
- 1 15 oz. can corn, drained
- 1 15 oz. can black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- 1 1/4 cups water
- salt and pepper to taste
directions
- 1
1. Saute bell pepper for a few minutes in canola oil until tender in a medium sized pot. Add garlic and rice.
- 2
2. Add water and remaining ingredients. Mix well. Bring water to a boil, then reduce heat to medium-low, cover. Allow to simmer until rice is done. Around 20 - 25 minutes.
Source: Elizabeth Garcia
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