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Mexican rice

Yield: 4 servings

Ingredients:

• 1 c Rice
• 1 ds White pepper
• 1 ds Salt
• 1 1/2 c Water
• 1 c Yellow onion; diced
• 1/2 pk Frozen mixed vegetable
• 1 tb Chicken base
• 1 tb Garlic powder
• 1 tb Oil

Instructions:

Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely. In a 1-1/2 qt saucepan combine the water tomato paste diced onion chicken base and seasonings. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking. Thaw the vegetables with a gentle water spray and stir lightly into the rice. Allow rice to stand 5 minutes and serve with ranchera sauce.

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