Mexican Rice Recipe

Mexican Rice Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: RICE,
2 cup: WATER,
1/4 tsp: SALT,
2/3 cup: MONTEREY JACK CHEESE, GRATED
1 1/4 cup: PLAIN YOGURT,
1 each: GREEN PEPPER, CHOPPED
1/3 cup: CHEDDAR CHEESE, GRATED
1/2 cup: CORN, COOKED
1/4 cup: BLACK OLIVES, CHOPPED
CORN AND OLIVES ARE OPTIONAL,
WHICH MEANS ADD THEM ONLY IF,
YOU WANT TO.,
Place water and salt in a saucepan that has a cover. Bring to a,
boil. Add rice and cover. Cook over low heat for about 25,
minutes until done. Meanwhile, carefully grate the cheeses and
chop the green pepper and olives if you choose to use them. If,
you like corn you can use some frozen corn according to the,
instructions on the package. When the rice is done put it in a,
serving bowl, mix in the vegetables, the monterey jack cheese and
the yogurt. Then stir in the cheddar cheese and cover the bowl,
for a few minutes so the cheese can melt.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: MEXICAN RICE #1
Categories: Casseroles, Mexico
Yield: 1 Servings

MMMMM---------------------YIELD: 4 SERVINGS--------------------------
3 tb Oil
1/2 c Onion; chopped
1 Garlic clove; minced
1 c Rice, long grain
1/4 c Red Pepper, chopped
1/2 ts Salt
Ds Cayenne
2 c ;Water, boiling
2 ts Chicken broth granules
3/4 c Frozen peas & carrots;
-thawed
1 sm Tomato; peeled, seeded,
-chopped

Heat oil in heavy frying pan over medium heat. Add onion, garlic,
rice and red pepper; saute until onion is limp & rice is opaque. Add
salt, cayenne, water and chicken broth granules; cover. Cook 20
minutes or until liquid is absorbed. Add peas & carrots and tomato;
cook, stirring, just until vegetables are heated through. Serve rice
immediately.

Submitted By LINDA.MAGEE@SALATA.COM (LINDA MAGEE) On
12 OCT 1995 091709 ~0500


Source from luhu.jp