Roasted Red Pepper and Cilantro Lime Rice

This was a make up as you go recipe that turned out so so GOOD!  I was starting to get a little burned out on Mexican rice.  I eat Mexican food about once a week and serving the same old rice was getting old fast.    

I buy my roasted red peppers at Costco.  You get a huge jar full of what seems like a million roasted peppers for less than $10.  Way way cheaper than if you were to buy each pepper individually and you don't have to spend the time roasting your own.  It is so nice to always have peppers on hand and I have been throwing them in pretty much everything (as you probably noticed).  The jar usually lasts a few months.

You know what else would be good in this rice, that I decided just now as I was typing?   Some cheese!  I'm so adding cheese next time :)

Serve alongside:
Baked Honey Lime Chicken Taquitos
Cilantro Lime Fajitas with Mexican Slaw
Crunchy Shredded Pork Tacos
Easy Weeknight Chicken Tacos

Roasted Red Pepper and Cilantro Lime Rice

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter

1 c. long-grain white rice

1 large roasted red pepper, chopped (from a jar or homemade)

2 c. water

1 tsp. chicken bouillon powder (I use Shirley J)

2 Tbl. chopped cilantro
juice of 1/2 a lime

1 Tbl. chopped green onion

pepper, to taste

Melt butter in a large skillet over medium heat.  Add the rice and cook, stirring occasionally, until rice is slightly toasted, about 5-8 minutes.  Add the chopped red pepper and cook for another minute or so.  Stir in the water and chicken bouillon powder.  Bring to a boil; reduce heat, cover and simmer for 10-15 minutes or until rice is tender.  Stir in the chopped cilantro, lime juice, green onion and season with pepper.  Serves: 4