Alamo, where Jalapeño jelly is very popular!!

"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:

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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