"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

Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diana Haubenstricker

Category:
Category:

Ingredients:  
Ingredients:  

1 1/2 cups white long rice
2 tablespoons oil
Three cups water
3 1/2 Tablespoons Knorr Tomato Bouillon dry (like tomato flavor chicken seasoning)

Directions:
Directions:
Put oil in pan--heat up Add rice and fry the rice for five minutes, Mixing the whole time
Add water and tomato bouillon, bring to a boil.
Cover and leave on low for 18 minutes
Remove from heat and let the rice set for 10 minutes. (do not remove cover or stir)

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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