mmmmm, mondays: mexican rice

the nellie family is on vacation this week, visiting some friends in lovely connecticut. while we are here, we cooked dinner for our hosts to help with the meal making load (that's what you do when there are eight children involved). last night was mexican night. there are a few recipes that are my favorites for every mexican night. this one is one of them...amazing mexican rice to accompany all your favorite mexican meals. the best part? if you have a rice cooker, you can cook this right in your cooker. if not, it works just as well on the stove. enjoy!

mexican rice (rice cooker or stove)

2 cups white rice

1/2 chopped onion (or one bag frozen chopped onions)

2 teaspoons minced garlic

1/2 green bell pepper, chopped

1 jalapeno, finely chopped (if you like rice spicy, keep in the seeds. if you like your rice mild or you have kids to feed, take out all the seeds.)

1 tablespoon bacon grease or cooking oil (totally depends on if you are going for healthy or upping the delicious factor)

2 tablespoons tomato paste

1/2 cup salsa (again, choose mild or hot salsa based on how spicy you want it to be)

1/2 can green chilies

2 teaspoons cumin

1/2 teaspoon salt

4 cups chicken broth

on the stove:

saute the onion, garlic and peppers in bacon grease or oil until soft. add all the remaining ingredients. bring to boil. reduce heat and cover until all the liquid is absorbed, about 20 minutes.

in the rice cooker:

saute the onion, garlic and peppers in bacon grease or oil until soft. add all the ingredients in the rice cooker. put on the regular rice cooking setting.

enjoy!