"Secrets to Cooking Tex-Mex"
Spanish Rice
A compliment to most any TexMex entree, this easy
to prepare recipe will have you judging yours against
the Mexican restaurants. This recipe will yield about
6 cups of cooked rice.
INGREDIENTS:
-
1 1/2 cups uncooked long grain white rice
-
1 tablespoon vegetable oil
-
2 tablespoons margarine
-
1 tablespoon fresh garlic, chopped fine
-
1/2 cup yellow onion, chopped 1/4 or less
-
1/2 cup green bell pepper, chopped 1/4 or less
-
14.5 oz. can whole tomatoes with juice
-
14.5 oz. can water or chicken stock
-
1 tablespoon salt
-
1 tablespoon coarse ground black pepper
-
1 tablespoon cumin
-
1 tablespoon Gebhardt® chili powder
DIRECTIONS:
Heat the oil and margarine in a large skillet. Add the rice and
cook, stirring occasionally,
until the rice is browned, about 10 minutes. Add the onion,
bell pepper, garlic, spices
and cook for 2 minutes. Add the tomatoes that have been cut into
1/2 pieces, the tomato
juice and the water. Bring to a boil, then reduce the heat and
cover. Simmer for 15 minutes,
stir the rice mixture, cover, and cook another 10 minutes. Remove
from heat and let sit for
10 minutes before serving. Fluff with a fork.
If the cooked rice seems dry, add 1/2 to 1 cup of water, stir, and
heat on low until hot.
This rice is also great when mixed into a bowl of borracho beans.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.