"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Place
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. rice
1/2 can tomato sauce
3 chicken bullion cubes
1/2 onion, sliced thin
2 1/2 c. water
1 T Crisco or olive oil

Directions:
Directions:
Heat oil in frying pan; brown rice. Keep stirring and turning. Put in sliced onion and fry until all is golden. In a saucepan, dissolve chicken bullion in water and tomato sauce. Bring to a boil. Add to rice. (Let cool a bit so it doesn't splatter.) Add salt and pepper to taste. Cover and steam for 20 minutes. Stir once.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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