Arroz a la mexicana mexican rice 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fat (I use vegetable oil) |
| 1 | cup | Raw rice |
| 1 | small | Onion; minced |
| ½ | Greehn pepper; chopped | |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Gebhardt's Chili Powder |
| 1 | cup | Tomatoes |
| 2 | cups | Water |
Directions
Here is a recipe I use a lot for our church suppers and everyone likes it.
It is from Gebhardt's Mexican Cookery for American Homes.
Wash rice well and dry; brown raw rice in hot fat, add onion, green pepper, salt, Gebhardt's Chili Powder and tomatoes. Mix well and add just enough water to cover mixture. Cover with lid and allow to simmer until rice is tender, about 30 minutes. Remove lid to allow mixture to dry out. Do not stir after the cooking starts, as stirring tends to break the rice grains, causing mixture to become gummy.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@...
(Vergie A Ewing) on Sep 21, 1997
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