| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dress up your next Mexican meal with this easy yet tasty side dish. For a complete meal, add avocado slices drizzled with lime juice, warm tortillas and Nestea.

Mexican Rice and Vegetables

2 tablespoons vegetable oil
2/3 cup chopped green bell pepper
1/2 cup chopped onion
1 cup white rice
2 cups chicken broth
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 large tomato, diced
1/3 cup shredded cheddar cheese

1. Heat oil in medium skillet. Add bell pepper and onion; cook until tender.
2. Add rice; cook for 3 minutes. Add broth, chiles and tomato; bring to a gentle boil.
3. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice; season with salt and ground black pepper. Sprinkle with cheese.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.