Mexican rice (1)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | LONG GRAIN RICE |
| 2 | tablespoons | VEGETABLE OIL |
| 1 | teaspoon | GARLIC POWDER |
| 1½ | teaspoon | SALT |
| 1 | teaspoon | GROUND CUMMIN |
| ½ | each | TOMATO, CHOPPED |
| ½ | each | MEDIUM ONION, CHOPPED FINELY |
| 1 | each | SMALL CARROT, CHOPPED FINELY |
| ½ | each | GREEN PEPPER, CHOPPED FINELY |
| 1½ | cup | BOILING WATER |
| 16 | ounces | CAN TOMATOES, CUT-UP |
| 1 | each | TOMATO SAUCE, OPTIONAL |
Directions
IN A SKILLET, SAUTE RICE IN OIL UNTIL LIGHTLY BROWNED. SEASON WITH GARLIC, SALT, AND CUMMIN. ADD TOMATO, ONION, CARROT AND GREEN PEPPER. SAUTE FOR 1 TO 2 MINUTES. REMOVE FROM HEAT, ADD WATER. RETURN TO HEAT AND SIMMER FOR 35 TO 40 MINUTES, COVERED, OR UNTIL WATER IS ABSORBED BY RICE. STIR IN TOMATOES AND TOMATO SAUCE, IF DESIRED, TO ADD COLOR. MAKES 4 SERVINGS.
EACH SERVING = 18 % CALORIES FROM FAT.
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