Mexican Rice (1) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: LONG GRAIN RICE,
1/2 each: MEDIUM ONION, CHOPPED FINELY
2 tbsp: VEGETABLE OIL,
1 each: SMALL CARROT, CHOPPED FINELY
1 tsp: GARLIC POWDER,
1/2 each: GREEN PEPPER, CHOPPED FINELY
1 1/2 tsp: SALT,
1 1/2 cup: BOILING WATER,
1 tsp: GROUND CUMMIN,
16 ounce: CAN TOMATOES, CUT-UP
1/2 each: TOMATO, CHOPPED
1 each: TOMATO SAUCE, OPTIONAL
Directions:
IN A SKILLET, SAUTE RICE IN OIL UNTIL LIGHTLY BROWNED. SEASON WITH GARLIC,
SALT, AND CUMMIN. ADD TOMATO, ONION, CARROT AND GREEN PEPPER. SAUTE FOR 1
TO 2 MINUTES. REMOVE FROM HEAT, ADD WATER. RETURN TO HEAT AND SIMMER FOR
35 TO 40 MINUTES, COVERED, OR UNTIL WATER IS ABSORBED BY RICE. STIR IN
TOMATOES AND TOMATO SAUCE, IF DESIRED, TO ADD COLOR. MAKES 4 SERVINGS.
EACH SERVING = 18 % CALORIES FROM FAT.
Source from luhu.jp
SALT, AND CUMMIN. ADD TOMATO, ONION, CARROT AND GREEN PEPPER. SAUTE FOR 1
TO 2 MINUTES. REMOVE FROM HEAT, ADD WATER. RETURN TO HEAT AND SIMMER FOR
35 TO 40 MINUTES, COVERED, OR UNTIL WATER IS ABSORBED BY RICE. STIR IN
TOMATOES AND TOMATO SAUCE, IF DESIRED, TO ADD COLOR. MAKES 4 SERVINGS.
EACH SERVING = 18 % CALORIES FROM FAT.
Source from luhu.jp