We love the exciting flavor of Mexican foods and this delightful rice is one of our favorites!

1 cup long-grain white rice
1 tablespoon vegetable oil
1-1/2 cups chicken broth
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 fresh jalapeño pepper, chopped
1 medium tomato, seeded, chopped
1 tablespoon chicken bouillon granules
Salt & Pepper to taste
1/2 teaspoon ground cumin
1/2 cup fresh chopped cilantro
1 garlic clove, minced

In a medium heavy saucepan, cook the rice in the oil over medium heat for about 3 minutes. Add the chicken broth and bring to a boil.

Stir in the remaining ingredients. Bring to a boil; cover and reduce the heat to low. Cook covered for 20 minutes or until the rice is fluffy and the liquid is absorbed. Makes 4 servings.

Emily