This is a great side dish for any Tex-Mex dish you would like to serve. Adjust quantities by the amount of rice you need to make. I’m looking to make about 3 cups of rice here.

Prep Time: 15 Min
Cook Time 20 to 30 Min

Software:
1 ½ Cups Rice
2 ½ Cups Water (you will get the ramaining liquid from the ketchup and veggies)
1 Tbls Chick Base
½ cups Ketchup
1 Tbls Butter
1/3 Cup Med to Fine Diced Onion
1/3 Cup Med to Fine Diced Green Pepper
1/3 Cup Peeled and seeded Diced Tomato
2 tsp Chili Powder
1 tsp Cumin Powder
1 Tbls Granulated Garlic

Hardware:
Sauce pan with tight sealing lid

OK Here we go. Melt the butter in your sauce pan, once it comes up to heat toss in the onion and green pepper.

Cook over med high heat till slightly browned and translucent. Add tomatoes, water, chicken base, spices and ketchup. Stir to mix and bring to a boil.

Add rice bring back to a boil while stirring.

Turn the heat down as low as you can go and cover. Let stand for 20 to 30 minutes or until all the water is absorbed.

Stir and fluff with a fork to mix in the veggies and serve.

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