Mexican Rice

 Happy Cinco de Mayo all!

This is perfect for celebrating the holiday, as a side dish, vegetarian meal or anytime.

I used boil in a bag rice, but you can use instant or regular rice if desired.

I used cherry tomatoes but you can use a chopped Roma tomato instead.

I used poblano pepper but you can use a cubanelle or a jalapeno pepper instead. 

1/2 c. each: chopped onion, chopped tomato

1 clove crushed & chopped garlic. 

2 - 3 T. olive oil

1/8 - 1/4 c. diced pepper

1/4 tsp. each: salt, pepper

Pinch each: red pepper flakes, dried parsley

1 - 2 bags of boil in a bag rice.

2 c. chicken stock

Peel, rinse, chop onions.

Rinse, chop tomatoes.

Peel, rinse, crush chop garlic. 

Rinse, seed, chop pepper. 

Preheat skillet to medium heat, add oil. 

Add tomatoes, onions, garlic, salt, pepper, red pepper flakes, peppers, sauté for a few minutes. 

Snip bag of rice with scissors and pour into skillet.

Stir rice with a wooden spoon and sauté rice for a few minutes to toast.

Lower heat to medium low.

Open can of chicken broth, add broth to rice 1/2 c. at a time.

Add parsley and stir rice.  

Turn off heat when rice's finished cooking.

Serves 4.