Mexican Rice

I had to search and search for this recipe.  It was one of those I've had for several years that I thought I had tucked away in one of my binders of recipes but I couldn't find it.  I am in serious need of recipe organization.  Thankfully I finally found it printed at the bottom of a different recipe!  This rice is full of flavor and can be pretty spicy if you substitute diced tomatoes with chiles for the regular diced tomatoes.  I keep chopped onion and bell pepper on hand in my freezer and I did my own short-cut directions so this was ready with almost no work.

Mexican Rice Source: An 'A' For Effort's Recipe Box

Ingredients:

1/2 C chopped onion

1/4 C chopped green pepper

1 clove garlic, minced

2 tsp oil

1 C uncooked rice

1 (15 oz.) can diced tomatoes with liquid (or diced tomatoes with chiles if you want it extra spicy)

1 tsp chili powder

1/4 tsp ground cumin

1/2 tsp salt

1 1/2 C beef broth

Directions:

1. In a skillet, saute onion, green pepper and garlic until onion is softened.

2. Add rice to skillet and cook over medium-high heat until rice has browned.

3. Add tomatoes, chili powder, salt and beef broth.  Bring to a boil; cover and simmer until liquid has been absorbed (about 20 min).

Shortcut Directions:

1. Combine all ingredients except rice and bring to a boil.

2. Add rice, then lower heat to a simmer.  Simmer for 20 min.