MEXICAN RICE
This is an easy and tasty recipe for Mexican rice. You can add some frozen peas and diced carrots (3/4 c.) when you add the water, if you like.
Provided by Pesto lover
Categories Long Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and drain rice.
- Put peeled onion and bell pepper in food procesor and pulse until it is in very small pieces.
- Put olive oil in pan and saute drained rice for a couple of minutes.
- Add onion and bell pepper mix and saute for about 1 minute.
- Add water, bouillon power, tomato sauce, chili powder, cumin, garlic powder and frozen peas & carrots.
- Boil at med-high heat until water is down to just below the level of the rice. You should still see some bubbling on the surface. This takes about 10 minutes. Cover pan, turn burner down immediately to simmer and leave for 10 minutes more. Turn off heat and leave rice sitting on the burner for at least 10 minutes, undisturbed and covered. Fluff and serve.
Nutrition Facts : Calories 218.9, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.1, Sodium 342.4, Carbohydrate 43.4, Fiber 2.1, Sugar 2.6, Protein 4.6
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shameerah madaram
[email protected]I've been making this recipe for years and it never disappoints. It's the perfect side dish for any Mexican meal.
Atique sona
[email protected]This is my go-to Mexican rice recipe. It's always a hit with my family and friends.
Bhavishay Xmart
[email protected]I'm not sure what went wrong with this recipe. I followed the instructions exactly, but the rice turned out mushy and bland.
Sardar Agha
[email protected]This recipe was a disaster! The rice was undercooked and the flavor was terrible.
Redemptah Musyimi
[email protected]I would definitely make this recipe again, but I would make a few changes. I would use less salt and add some more vegetables, such as corn and black beans.
Mahfuza Shopna
[email protected]Overall, I thought this was a good recipe. It was easy to make and the rice turned out fluffy and flavorful.
K. Bee
[email protected]I found that this recipe was a bit too spicy for my liking. I would recommend using less chili powder next time.
Tanveer Manir
[email protected]This rice was a little bland for my taste, and the texture was a bit mushy.
Amisha Shradananda
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's the perfect side dish for any Mexican meal.
Oupa Jan
[email protected]This recipe is a great way to use up leftover rice. I love that it's so versatile and can be customized to my liking.
Talyn Dunlap
[email protected]I made this last night and it was delicious! I added some black beans and corn to it and it was perfect.
Dhruba Stha
[email protected]I've tried many Mexican rice recipes, but this one is my favorite. It's simple to make and always turns out perfect.
Abdulnasser Sulleiman
[email protected]This Mexican rice recipe was a hit at our Cinco de Mayo party! It was easy to make and had a delicious, authentic flavor. I'll definitely be making it again.