Mexican Rice and Vegetables Recipe

Mexican Rice and Vegetables 


1 cup rice

1 (4 ounce) can diced green chilies

2/3 cup chopped green bell pepper

1 large tomato, diced

1/2 cup chopped onion

2 cups chicken broth

2 tablespoons canola oil

1/3 cup shredded cheddar cheese


Heat the oil in a medium skillet. Add the green bell pepper and onion; cook until tender. Add the rice and cook for about 3 minutes. Add the green chilies, tomato and chicken broth; bring to a gentle boil. Cover and cook for about 25-30 minutes (or until the rice is tender and the liquid is absorbed). Fluff the rice. Season with salt and pepper to taste, sprinkle with cheese and serve.

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