Rating: 4.5 stars 4.3
86 Ratings
  • 5 star values: 50
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

This is a nice, spicy rice dish.

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
2
Yield:
2 to 3 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.

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  • Stir tomato and shredded cheese into hot cooked rice.

Nutrition Facts

590 calories; protein 23.2g; carbohydrates 68.5g; fat 26.9g; cholesterol 50.3mg; sodium 692.4mg. Full Nutrition
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