Mexican Rice

Ingredients

2 Cups long stemmed jasamine rice
1 Yellow onion
1 Poblano pepper
1 can chopped rotel tomatoes
1/4 cup ground cumin powder
1 Tbs ground pepper
1 tbs seasoned salt
5 cloves of garlic
2 jalapenos
1 1/2 cups chopped cilantro
2 cups of chicken broth

Preparation

Dice poblano pepper, onion, jalapeno, cilantro and garlic (small pieces)

Cooking Instructions

In a medium sauce pan, add olive-oil, rice, onions and poblano peppers over medium heat. Brown the rice to a light golden tan color (be sure to stir every 2 minutes)

Add everything else and bring to a boil, cooking for 1 minute. Afterwards, cover and reduce to a simmer. Cook for 10-15 minutes or until the chicken broth has been absorbed into the rice.

Serves 6-8 as a side dish.