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Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Eich
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup long grain rice
2 tablespoons oil
1 garlic clove, diced, or 1/2 tsp. garlic powder
1/2 cup chopped onion
1/2 cup canned tomatoes, cut up
1 teaspoon salt
2 cups chicken broth

Directions:
Directions:
Heat the oil and add the rice. Cook until slightly browned. Add the onion and 1 diced garlic clove (or if you are using the garlic powder) and saute until the onion is just tender. Add the cut up canned, chopped tomatoes, salt and chicken broth. Bring to a boil, cover, and simmer for 20 minutes or until the liquid is absorbed. You can add frozen peas and carrots and cook a few minutes longer.

Personal Notes:
Personal Notes:
Do not use instant rice.

 

 

 

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