This "Mexican Rice III," recipe is very good on its own. I only omitted the jalapeno pepper because my family cannot handle the spiciness or heat. In a skillet I sauteed the long grain rice in oil with chopped white onions and then added the chopped garlic. I seasoned with salt, black pepper and cumin. I added some sweet orange, red, and green bell peppers, stirred, then turned off the heat. Lastly, I chopped up some fresh roma tomatoes, then added it to the skillet. I mixed up everything and added it to the rice cooker. I then added the 1 1/2 cup of chicken stock (no bouillon) and let it cook. Once it was done I let the rice sit for a few minutes to let it steam thoroughly and set. I lifted up the rice cooker lid and threw in some chopped fresh cilantro onto the rice to retain its color, add freshness and taste. The rice was very pretty with all its vibrant colors from the tomatoes, bell peppers and sprinkles of bright green fresh cilantro. The rice was cooked perfectly, fluffy, and inviting. I found this rice very fresh, lightly seasoned and flavorful. I served this with, "Chicken Kabobs Mexicana, " and "Best Black beans,' also from this website. Thank you for sharing your recipe ALANASMOM.
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This "Mexican Rice III," recipe is very good on its own. I only omitted the jalapeno pepper...