Sunday, January 30, 2011

Mexican Rice

I have been searching for a good Mexican Rice recipe for a while now and have tried several none of which have made the cut, until now!  This one is perfect and only takes about 5 minutes more prep than a boxed variety, without the preservatives and you can control the ingredients.

Mexican Rice
(Makes 8 to 10 servings)

·         2     tablespoons butter
·         1 ½ cups long-grain rice
·         ½    cup chopped onion
·         ½    cup chopped green bell pepper
·         clove garlic, minced
·         cups water
·         (14.5-ounce) can diced tomatoes with green chilies
·         teaspoons chili powder
·         ¾    teaspoon salt
·         cup shredded Cheddar cheese (optional)

·         In a large saucepan, melt butter over medium heat.  Add rice, onion, pepper, and garlic; cook until rice is browned and vegetables are tender.  Stir in water, tomatoes, chili powder, and salt; bring to a boil, reduce heat, and simmer, covered, for 15 to 17 minutes, or until rice is tender.  Stir in cheese if desired.

Source: Paula Dean Best Dishes

No comments:

Post a Comment