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Chile Cumin Rice

Chile Cumin Rice

Chile Cumin Rice is a flavorful combination of rice, bell peppers, green chiles, cumin, and garlic … duh! Very easy to make – a satisfying combination of flavors.

Chile Cumin Rice is a classic comfort food (in my book), much like fried rice – peppers, chiles, cumin, chicken broth. I used mild green chiles so it has a nice chile flavor without much heat. You can add shredded chicken or ground beef and turn it into a one-dish meal.

I was a bit disappointed that the green bell pepper lost most of its color in the cooking – I was expecting more of a Christmas look. Plus the green chiles are light green and blend in with the yellowish color of the rice (from the chicken broth mainly). But, hey, it tastes really good and is mild enough for young kids. You can always add more chiles or use hotter chiles if you want to punch it up.

Tonight I’m making pork carnitas burritos with Chile Cumin Rice, refried beans, and pork carnitas (of course). This rice dish is pretty versatile – it will go with (or in) lots of other dishes.  Hope you enjoy it!

Chile Cumin Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • ½ cup diced onion (1 small)
  • 1 cup diced red bell pepper (1 medium)
  • 1 cup diced green bell pepper (1 medium)
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • ½ cup diced mild green chile
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1½ cups uncooked white rice
  • 1½ cups hot chicken broth
Instructions
  1. Sauté onion and bell peppers in butter until onion is limp but not brown. Add the garlic, cumin, salt, green chiles, rice, and chicken broth. Mix well and cover the saucepan.
  2. Bring to a boil, reduce heat to low, and cook for about 20 minutes or until the rice is tender and liquid is absorbed. Check about 10-15 minutes in, and add a couple tablespoons water if needed.

 

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