Mexican Rice

• 2 tablespoons oil
• 1 cup rice
• 1/4 cup chopped onion (fresh or frozen)
• 1/4 cup of chopped green pepper (fresh or frozen)
• 1/2 cup frozen mixed vegetables
• 2 tablespoons knorr tomato bouillon with chicken flavor or 1 packet sazon goya con culantro y achiote
• 1/4 cup chopped cilantro
• 2 cups water
• queso fresco
• chopped cilantro
• lime juice

1. In a skillet with a lid, add the oil and heat on high.
2. Once the oil is hot, add the rice, onions and green peppers and brown them stirring frequently.
3. Once browned, add the Knorr or Sazon and quickly mix to coat rice. When the rice is coated add the water and stir well.
4. Next add your mixed veggies and cilantro and stir.
5. Bring to a boil.
6. When the rice starts to boil lower heat to medium-low and cover. Simmer rice for 20 minutes or until liquid is absorbed.
7. If you want to add meat to this dish you need to cook the beef, pork or chicken in the skillet first. Omit the oil and use the grease from the meat then follow the remainder of the steps.
8. Top rice with fresh chopped cilantro, queso fresco and a squirt of lime juice.

oil, rice, onion, green pepper, mixed vegetables, knorr tomato, cilantro, water, queso fresco, cilantro, lime juice

Taken from www.food.com/recipe/mexican-rice-414330 (may not work)