Rice with Mexican vegetables

Rice with Mexican vegetables

Ingredients

• Olive oil
• 1 tablespoon
• Onion
• 1 head
• Garlic
• 1 clove
• Jalapeno pepper
• 1 piece
• Green bell peppers
• 1 piece
• Basmati brown rice
• 1 glass
• Canned tomato slices
• 180 g
• Chicken bouillon
• 11/2 cups
• Chili powder
• 1 teaspoon
• Ground cumin (zira)
• 1 teaspoon
• Salt
• 1/2 teaspoon

Directions

1. Heat olive oil in a skillet over medium heat. Add finely chopped onions, garlic, green peppers and jalapenos. Saute until soft, 5-7 minutes.
2. Add rice, broth, tomatoes, chili powder and cumin. Season with salt and bring to a boil. Reduce heat, cover and simmer for about 20-30 minutes until the rice is tender.