Mexican Rice
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4-6
Simple, easy, tasty and goes with any Mexican dish; and a lot of gringo stuff as well. The cook at the San Miguel De Allende house made this often and it was super. She said her trick was to let it simmer for 10-12 minutes and then give it a quick stir, to mix in the peppers and tomatoes, then simmer for 10-15 more minutes. Read more Works for me. See less
Ingredients
- • 2⁄3 cup chopped onion. shopping list
- • 3 Tbs. bacon grease. Can sub veggie oil. shopping list
- • 1 cup raw white or brown rice. shopping list
- • 1 cup chopped green pepper. shopping list
- • 1 tsp. chili powder. Hot or mild, your choice. shopping list
- • ½ tsp. oregano. shopping list
- • 1 cup spiced chopped tomatoes, drained. If not spiced add a bit of cumin, oregano or maybe taco seasoning. shopping list
- • 1 cup sliced mushrooms. Totally optional; if I have heaps I add em. shopping list
- • Salt and FG pepper to taste. shopping list
- • 1 medium tomato, chopped. Optional. shopping list
How to make it
- 1. In medium to large size heavy skillet or Dutch oven, with tight fitting lid, sauté onion in bacon fat until just starting to brown.
- 2. Stir in rice, pepper, chili powder, oregano, spiced tomatoes, mushrooms (if using) and salt. Stir to combine.
- 3. Add 1½ cups water. Stir.
- 4. Bring to a boil, then reduce heat and simmer, covered for 20 minutes, all liquid must be absorbed and rice should be tender. Cook a bit longer if needed. Brown rice will need a longer cooking time.
- 5. If desired Garnish with chopped tomato and shredded Cheddar cheese.
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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