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Mexican Rice

Prep Time:

4 mins

Cook Time:

25 mins

Total Time:

29 mins

Serves:

8

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 cups white long grain rice
  • 1 cup onion, diced
  • 1 bell pepper, diced
  • 1 tablespoon tomato paste
  • 2 packets Instant Chicken Bone Broth
  • 4 cups water
  • Cilantro, to garnish

DIRECTIONS

Heat a paella pan or dutch oven over medium-high heat. Add olive oil and onion, then cook until onion is fragrant and translucent, about 2 minutes. Add bell pepper and cook until softened, about 3 minutes. Add tomato paste, broth packets, rice, and water. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer until all of the liquid has absorbed, about 15–20 minutes. Remove lid, fluff with fork and garnish with cilantro.

In This Recipe

Instant Bone Broth
16 sticks / $28.00