It’s incredibly simple to prepare this meal! This was an immediate hit because I have two picky eaters to feed. Pork chops and bouillon together give the rice such a rich flavor. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 green bell pepper, seeded and halved
- 1 red bell pepper, seeded and halved
- 1 yellow bell pepper, seeded and halved
- 1 tablespoon canola oil, or as needed
- 2 Roma (plum) tomatoes, chopped
- ⅓ cup chopped green onions
- ¼ cup fresh chopped cilantro
- 1 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler.
- Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
- Broil in the preheated oven until charred, 5 to 8 minutes.
- Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
- Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.