As a warm, inviting side dish, this classic pairs well with Enchiladas, Tacos or Quesadillas. I tweaked the original recipe using beef broth instead of chicken broth. I like the heartier flavor during the cold months, but you could use whatever you have on hand, water would even work.
Ingredients: (yields 6 hearty side servings)
2 T. oil
2 cloves minced garlic
1 medium onion diced
1 med. green pepper diced
1-28 oz. can diced or whole tomatoes, (crush whole tomatoes)
1 c. beef broth
3/4 c. uncooked long grain rice
1 T. chili powder
1 t. cumin
salt and pepper to taste
In a large skillet, add oil and saute garlic, onions, and green pepper until crisp-tender. Add tomatoes with juice, broth, rice, and seasonings. Stir well and bring to a boil. Reduce heat to a simmer and cover with lid. Cook 20-25 minutes until rice is cooked through, stirring occasionally. If you desire, serve garnished with sour cream and green onions.
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