Mexican Rice

Ingredients

• 1 cup rice
• 1 14oz can of diced tomatoes (fire roasted works best)
• 1/2 onion, diced or minced
• 1/2 red bell pepper, minced
• 1 jalapeño, seeded and minced
• 1 large clove of garlic, minced
• 2 bay leaves
• 1 tsp chili powder
• 1/2 tsp ground cumin (toast, the seeds and hand grind if possible)
• 1/4 tsp oregano
• 1 cube chicken bouillon
• 1 cube tomato bouillon (optional)
• 1/8 to 1/4 c cilantro, roughly chopped
• 2 tbsp olive or vegetable oil

Instructions

1. First, drain the tomatoes into a measuring cup and fill the difference to 1 cup, add that and another scant cup water to a bowl

2. Sauté the rice and onions together on medium low (or medium) until the rice is golden and the onions are translucent

3. Add both the red pepper and jalapeño pepper and sauté until the peppers soften a bit (it's ok if the rice gets darker and the onions brown a little but don't burn anything if you can help it)

4. Add garlic and sauté for about a minute

5. Add the drained tomatoes and try to cook off as much liquid as you can

6. After about 5 minutes (or less) add the water and deglaze the pan

7. Add dried oregano, bay leaves chili powder, and toasted cumin

8. Add bouillon cubes and stir until dissolved

9. Increase the heat to medium-high and bring to a boil

10. Cover, reduce heat, and simmer for about 30 minutes

11. When the rice is done, uncover and let the steam escape, then stir in cilantro

12. Garnish with green onions to make it fancy

13. Don't forget to remove the bay leaves!