Mexican Rice

ingredients

• 2 cups Chicken Broth
• 1 cup Basmati rice
• 1/2 cup yellow bell pepper, cored, seeded and chopped
• 1/2 cup tomato, chopped
• 1/2 teaspoon salt
• 3/4 cup Stonewall Kitchen Salsa Verde
• 1/4 teaspoon cumin (optional)

directions

1. Bring chicken broth to a boil in a medium saucepan.
2. Add rice, reduce heat and simmer covered for 10 minutes.
3. Add remaining ingredients and simmer another 10 minutes until rice is tender. Serve immediately.