Once you try this delicious and easy Mexican Rice recipe you’ll never want to use the boxed kind again.
2 teaspoons olive oil
1/2 teaspoon minced garlic
1/2 cup chopped onions
1 large tomato chopped
1 cup uncooked converted rice
1 small green pepper — seeded and diced
1 -13 oz can vegetable broth
1 dash red pepper
1/2 teaspoon oregano
1/2 teaspoon salt Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring until rice is shiny and hot. Stir in green pepper, vegetable broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees.
