"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Billie’s Mexican Rice Recipe

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This recipe for Grandma Billie’s Mexican Rice, by , is from Galera Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alva Padayhag

Category:
Category:

Ingredients:  
Ingredients:  

1 cup white rice
2-3 tablespoons vegetable oil
2 1/2 cups chicken broth
3-4 cloves of garlic minced
Sliced Black or whole Spanish green olives
1 small can regular tomato sauce
2-3 stalks of celery sliced diagonally
1/2 green bell pepper
1/2 white onion cut to liking
1 large Roma tomato diced
1 large jalapeño cut two slices into the pepper
Cilantro to taste
Salt and pepper to taste

Optional: add cooked seasoned chicken breast.

Directions:
Directions:
In a large skillet with cover heat the oil then add the rice and cook until golden brown and it smells like popcorn. Add chicken broth

Add the garlic after browning the rice (do not burn the garlic) stir the garlic through the rice.
Add the remaining ingredients except the jalapeño. Stir well.

Cook the rice “ old style “ boil until broth evaporates, place the jalapeño in the middle of the rice and press it into the rice, place the cover on the pot, lower the heat to steam the remaining 20 minuets.

Enjoy.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 minuets
Personal Notes:
Personal Notes:
My late mother in law, Billie Padayhag, gave me this no fail recipe. She has passed down a wonderful tasting rice recipe to me 🤓.

 

 

 

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