 | | Directions |
- Preheat oven to 425 degrees F.
- In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
- Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
- Remove the pan from the oven but leave it covered and sitting for 5 minutes.
- In a small bowl, combine the salt and lime juice.
- Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
- Serve and enjoy.
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Cook Time: 30 minutes
|  | | Ingredients | | - | | 3 cups water |
| - | | 2 cups (uncooked) long grain white rice |
| - | | 1 tablespoon chicken base (or 3 chicken bullion cubes) |
| - | | 1 cup bell pepper, diced (red, yellow, green, or any combo you like) |
| - | | 1/2 onion, diced small |
| - | | 1 medium tomato, diced small |
| - | | 1/4 cup fresh cilantro, finely diced |
| - | | 1 teaspoon ground black pepper |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon onion powder |
| - | | 2 tablespoons butter |
| - | | 1 teaspoon kosher salt (to taste) |
| - | | 2 tablespoons lime juice (to taste) |
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