"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexican Rice Recipe

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

Contributor:  
Contributor:  
Betty Lou McFerrin
Added: Sunday, January 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. raw medium grain rice
Vegetable Oil to lightly coat bottom of skillet
1/2 c. chopped onion.
1 tsp. salt.
1 tsp black pepper
1 Tbsp chili powder
1/2 tsp cumin
1 tsp garlic salt or powder
1 14 oz can chicken broth
1 can Rotel tomatoes
2 c. water

Directions:
Directions:
Brown rice in vegetable oil in skillet(one that has a lid). Add onions and continue to brown until onions are softened. Add seasonings(you may want to alter seasonings to taste). Add Rotel tomatoes, chicken broth and water and bring to boil. Cover, lower heat to simmer and cook for 20 minutes. Let stand for 5 then fluff with fork.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can alter seasonings to taste--these are pretty much guestimates seeing as how I don't measure it when I cook.

 

 

 

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