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Title: Mexican Rice Categories: Rice cooker, To send, To try Yield: 4 Servings 2 tb Olive Oil 1 c Uncooked Rice 1 sm Onion; minced 1/2 c Green Pepper; chopped 1 c Canned Tomatoes; undrained 2 c Water 2 ts Chili Powder; or to taste Salt; to taste Saute rice in olive oil until translucent; about 2 minutes. Combine rice with onion, green pepper, tomatoes, and water in steaming pan; season with chili powder and salt to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Adjust seasoning if necessary. Fluff with fork before serving. Recipe by: The Ultimate Rice Cooker Cookbook Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland |