This works nicely alongside the Chicken Enchiladas.
4 tablespoons oil
2 cups uncooked rice
1 onion, chopped
1 red pepper, chopped
3-3/4 cups water
2 (10 can) cans diced tomatoes and green chiles or stewed tomatoes
2 tablespoons chili powder
In a medium-sized Dutch oven, heat oil over medium heat. Sauté onions and bell pepper for about 5 minutes. Add rice and sauté for 2 to 3 minutes. Add water, tomatoes and chili powder. Bring to a boil. Reduce heat; cover and simmer for about ½ hour or until rice is soft and water is absorbed.
In the mood for another kosher Mexican dish? Try these short ribs or this fish dish.
This was excellent! So easy and quick yet flavorful. Only used one can of tomatoes and a can of green chilis but other than that followed the recipe and it turned out great.