Toasting rice before adding water, brings a new depth of flavor. This Mexican Green Rice recipe is so easy you'll find yourself making it over and over.
2green bell peppersseeded, membranes removed, and cut into planks
1clovegarlicminced
1 teaspoonNew Mexico Red Chile Powderfor garnish. Or Ancho Chile Powder
4fresh tomatoesor one 14 ½ ounce can chopped tomatoes, drained well
1 ½Cupchicken broth
⅔cuppimento stuffed green olivessliced
Instructions
Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.
Add the onion, bell pepper, garlic, chile powder and cook for 2 minutes. Stir in the tomatoes. Add 1 ½ cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.
Remove from heat and stir in the olives. Serve immediately.
Notes
To cut the bell peppers into planks, cut off both ends of the pell pepper. Cut the bell pepper so it will lay flat. Clean it up by cutting out the large chunks of membrane. Cut the bell pepper horizontally and then slice the two pieces into bite sized planks. They should be about 1 ½ inch tall and ¼ inch wide.