Ingredients
1-1/2 cups uncooked instant brown rice1 medium onion, chopped1 small green pepper, chopped1 tablespoon butter1 garlic clove, minced1-1/2 cups water1 tablespoon minced fresh cilantro2 teaspoons ground cumin1-1/2 teaspoons chicken bouillon granules1/4 teaspoon pepper1 cup picante sauce
Preparation
In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce.
