Mexican Rice

INGREDIENTS

• 2 tablespoons olive oil
• 2 cups white long grain rice
• 1 cup onion, diced
• 1 bell pepper, diced
• 1 tablespoon tomato paste
• 2 packets Instant Chicken Bone Broth
• 4 cups water
• Cilantro, to garnish

DIRECTIONS

Heat a paella pan or dutch oven over medium-high heat. Add olive oil and onion, then cook until onion is fragrant and translucent, about 2 minutes. Add bell pepper and cook until softened, about 3 minutes. Add tomato paste, broth packets, rice, and water. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer until all of the liquid has absorbed, about 15–20 minutes. Remove lid, fluff with fork and garnish with cilantro.