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.
(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