1/2 yellow or sweet onion, chopped
1/2 green bell pepper, chopped
2 TBSP canola oil, divided
1 cup long grain white rice
1 1/2 cups Homemade Chicken Broth
1 heirloom or beefsteak (or 2 roma/plum) tomato, seeded and chopped
1 tsp chicken bouillon granules
1/2 tsp ground cumin
1/2 cup chopped fresh cilantro (or parsley)
1 clove garlic, finely minced
Heat 1 TBSP of canola oil in a saute or frying pan over medium high heat. When oil is warm (about 1 minute), add onions and peppers. Lightly season with salt and pepper if desired. Cook for 5 minutes stirring occasionally. It is OK if it becomes caramelized. Once cooked, remove from pan and place to the side.
In a medium pot, heat remaining 1 TBSP of canola oil over medium heat til warm. Add rice and and cook for about 3 minutes, stirring occasionally. When rice starts to turn a light golden color, add chicken broth, cooked onion and green pepper, diced tomato, bouillon granules, salt and pepper (if desired), cumin, cilantro (or parsley), and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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