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"Hunger is the best sauce in the world."--Cervantes

Mexican Rice Recipe

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This recipe for Mexican Rice is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 T butter
1 C long-grain rice
1/2 C chopped onion
1/2 C chopped green bell pepper
1 clove garlic, minced
1-1/4 C water
1 (14.5 oz) can diced tomatoes with green chiles or 1 C fire roasted crushed tomotoes
1 TSP chili powder
1/2 TSP cumin
1 TSP salt
Directions:
Directions:
In a large saucepan, melt the butter over medium heat. Add chili powder and cumin and fry for 20 seconds or so, until fragrant. Add onion, peppers, and garlic and cook for a few minutes to infuse with the spice/butter. Add tomato paste and stir. Add the rice and cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Cover and let stand for another 10 minutes. Fluff with a fork
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10

 

 

 

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