Jess's Mexican rice
I love the tomatoes and the veggies and of course the rice!
This is easily made by stuff that is on hand, and is a tasty alternative to Mexican rice made with high sodium, MSG laden tomato and chicken bouillon.
1/4 cvegetable oil
2 cjasmine rice
1/2 mediumyellow onion, diced
1/2 smallgreen bell pepper, diced
1/4 ctomato paste
1 can(s)tomatoes with green chilis
3 cboiling water
·salt and pepper to taste
How to Make Jess's Mexican rice
- Prep your veggies.
- Preheat skillet with lid, over medium heat.
Once hot, add the oil, swirl the pan.
- Saute the rice, onions and bell pepper until the rice looks toasted. This takes about 3-5 minutes.
- Stir in the tomato paste and stir until it coats the rice.
Pour in tomatoes with chilis and boiling water.
- Cover and let simmer for 15 minutes.
Salt and pepper to taste.