Mexican Rice

• 2 Tablespoons Vegetable Oil
• 1 cup Long Grain White Rice
• 1/4 teaspoons Salt
• 1/2 cups Finely Chopped Onion
• 1 Jalapeno Pepper, Seeded And Diced
• 2 cloves Garlic, Minced
• 1/2 cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles)
• 1-1/2 cup Chicken Broth
• 2/3 cups Frozen Veggies (I Used Peas And Corn)
• 1/4 cups Chopped Cilantro

1. Put the oil in a large skillet over medium heat. Add the rice, stirring occasionally. Cook the rice until it begins to brown, 4 to 5 minutes.
2. Add the salt, onion, and jalapeno. Cook until the onion and peppers start to soften, about 3 or 4 minutes.
3. Add the garlic and cook until you start to smell it. This should only take about a minute or two. At this point you add the canned tomatoes and then cook for 2 to 3 minutes.
4. Stir in broth and bring it to a boil. Reduce to a simmer, cover and cook until the rice is cooked. This takes about 15 minutes. Stir in the veggies and cilantro and serve.

vegetable oil, grain white rice, ubc, onion, pepper, garlic, tomatoes, chicken broth, frozen veggies, ubc

Taken from tastykitchen.com/recipes/sidedishes/mexican-rice-9/ (may not work)