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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Rice Recipe

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This recipe for Mexican Rice is from ANGEL FOOD, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons oil
1 cup uncooked long grain white rice
½ cup chopped onion
½ cup chopped bell pepper
1 can chicken broth
2 chicken bouillon cubes
1 can stewed tomatoes (drain off all liquid)
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon salt
Directions:
Directions:
1. Heat oil in a skillet over medium heat. Add onion and bell pepper and cook for about 2 minutes. Add rice and continue to cook until rice is lightly golden.
2. Pour in chicken broth, tomatoes, and bouillon (careful, it will steam and sputter!). Add spices and stir once to level out rice (water should simmer right away if not bring it up to a simmer).
3. As soon as liquid starts to simmer, immediately reduce heat to very low, cover and simmer until liquid has been absorbed, about 18-20 minutes.
4. Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat.
TIPS:
Don’t uncover during cooking or the steam will escape and texture won’t be the same.
Cook over very low heat otherwise bottom layer will burn.
Allow the rice to rest for a few minutes before serving it. This will make it extra fluffy and will ensure that every last bit of water is soaked up.
Personal Notes:
Personal Notes:
I made this recipe so many times and had it down to a science. Now I buy frozen Mexican rice. Glad y'all got the best of my cooking!

 

 

 

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