Mexican Rice Pilaf recipe

2 servings

1 tablespoon vegetable oil

1 onion, chopped

1 teaspoon minced garlic

1 1/2 cups vegetable broth

1 1/2 cups instant brown rice

2 teaspoons chili powder

1 jalapeno pepper, seeded and minced

1/2 teaspoon ground cumin

1 red bell pepper, chopped

1 large tomato, seeded and chopped

1 cup shredded Monterey Jack cheese

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.

Stir tomato and shredded cheese into hot cooked rice.