Makes about 8 cups

Prep: 10 min., Cook: 28 min., Stand: 5 min.

How to Make It

Combine first 6 ingredients and, if desired, chopped jalapeño peppers in a Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat to low, and simmer 18 minutes or until rice is tender. Stir in cilantro and lime juice. Let stand, uncovered, 5 minutes before serving. Serve with desired toppings.

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