Follow these steps for perfect results
white rice
cumin
black pepper
garlic clove
minced
onion
diced
green bell pepper
diced
tomatoes
chopped
vegetable oil
Heat vegetable oil in a pot over medium heat.
Add rice and brown it, stirring constantly.
Add diced onion and green pepper to the pot and cook until slightly softened.
In a separate bowl, mix cumin, black pepper, and salt with 1/2 cup water.
Pour the spice mixture into the pot with the rice and vegetables.
Add enough water to cover the rice completely.
Add chopped tomato to the pot.
Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Expert advice for the best results
For a richer flavor, use chicken broth instead of water.
Add a pinch of chili powder for extra spice.
Garnish with chopped cilantro before serving.
Everything you need to know before you start
5 minutes
Can be made 1-2 days ahead of time.
Serve in a bowl or as a side dish. Garnish with fresh cilantro and a lime wedge.
Serve with grilled chicken or fish.
Serve as a side dish for tacos or enchiladas.
Pairs well with the spice and savory flavors.
Discover the story behind this recipe
A staple side dish in Mexican cuisine, often served with main courses.
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