"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Mexican Fried Rice, by Mayzell Turner, is from BooBoo's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. margarine 2 c. uncooked instant rice 1 can tomatoes (diced - do not drain) 1 c. water 1 chopped onion 2 cloves chopped garlic 1/2 chopped bell pepper 1 tsp. salt 1/2 tsp. pepper 1 T. chili powder
Melt margarine in large skillet; add rice and stir until rice is browned. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until rice is tender (about 10-15 minutes).
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