"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tex-Mex Rice Recipe

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This recipe for Tex-Mex Rice, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheree Rhodes - Red Oak HS
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. rice
1 c. water
2 Tbsp. oil
1/4 c. chopped celery
1/3 c. chopped onion
1/3 c. chopped green pepper
1 tsp.chili powder
1 tsp.bouillon granules
1 Tbsp. flour
16 oz. can diced tomatoes

Directions:
Directions:
In a 2 qt. saucepan, bring water to boil. Add rice; cover; reduce heat to LOW. Simmer 20 mins. DO NOT STIR! Meanwhile, chop vegetables. Saute vegetables in oil until crisp-tender about 5 mins. Stir in chili powder, bouillon, and flour. Add tomatoes with juice.Stir until slightly thickened. Stir in cooked rice. Stir and simmer 10 mins. Serve hot.

Personal Notes:
Personal Notes:
Substitute uncooked instant rice to prepare recipe in microwave.

 

 

 

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