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
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
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).
1. Combine all ingredients except rice and bring to a boil.
2. Add rice, then lower heat to a simmer. Simmer for 20 min.