Mexican brown rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 1¼ | cup | Brown rice, uncooked |
| ⅓ | cup | Onion, chopped |
| ¼ | cup | Green bell pepper, chopped |
| 1 | Clove garlic, minced | |
| 2 | cups | Hot water |
| 1 | can | Canned tomatoes (Mexican-style), chopped & undrained |
| ½ | teaspoon | Chili powder |
Directions
In a large saucepan, melt margarine and add rice, onion, pepper and garlic.
Cook, stirring over low heat until rice is brown; then add remaining ingredients. Cover and cook over low heat until liquid is abosrbed, about 35-40 miutes.
NOTES : A tasty, high-fiber dish - modified from source recipe. I was lookg for some way to make brown rice taste decent. This worked very well! Next time I will try with less margarine.
Posted to Digest eat-lf.v097.n009 Recipe by: American Heart Association Cookbook, 1984, p. 257 From: Lou Parris <lbparris@...> Date: Fri, 10 Jan 1997 09:17:59 -0600
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