Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Mexican rice - gwhp32a

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:

1. BROWN THE RICE IN A TSP. OIL BEING CAREFUL NOT TO OVERCOOK. DRAIN RICE COMPLETELY 2. IN 1 1/2 QT SAUCEPAN COMBINE THE WATER TOMATO >> PASTE DICED ONION CHICKEN BASE AND SEASONINGS. PLACE THE PAN ON THE RANGE AND BRING THE LIQUID TO A FULL ROLLING BOIL. REDUCE HEAT TO LOW AND STIR THE RICE INTO THE LIQUID. COVER AND ALLOW THE RICE TO COOK FOR EXACTLY 20 MINUTES. DO NOT STIR THE RICE. 3. THAW THE VEGETABLES WITH A GENTLE WATER SPRAY AND STIR LIGHTLY INTO THE RICE. ALLOW THE RICE TO STAND 5 MINUTES AND SERVE WITH RANCHERA SAUCE. This recipe should be used with the Ranchera Sauce I am posting for the best tasting Mexican rice I can recall! It's a regular at our house.

Web Standards & Support: