"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from Eubank Elementary School 2011-2012 Bulldog Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Winterland

Category:
Category:

Ingredients:  
Ingredients:  
1 c. of white rice
1 tomato, chopped
1/2 onion, chopped
2 tbsp. oil
2 1/4 c. water
1/2 can of tomato sauce (sm. can)

Directions:
Directions:
Saute white rice with oil in large skillet until golden brown. Add tomato and onion and saute, stirring frequently. Add tomato sauce and water to skillet. you can also add shredded chicken (if you want chicken in your rice) and bring the mix to a boil. Salt and pepper to taste. Turn heat to low and cook 20 - 2 minutes or until the water coos out. Do not stir rice until done or it will get mushy.


I like to add peas to the rice when I put in the water - but you don't have to do that either. Adding 1/2 of a chicken bouillon cube to the water before you put it in the skillet also gives your rice a good taste.

 

 

 

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