Spicy mexican rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | teaspoon | Vegetable oil |
| ½ | cup | Uncooked long-grain rice |
| ½ | cup | Chopped onion |
| 1 | cup | Chopped tomato |
| ⅓ | cup | Chopped green pepper |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground red pepper |
| ½ | teaspoon | Chili powder |
| 1 | teaspoon | Beef-flavored bouillon granules (up to) |
| 1¼ | cup | Water |
Directions
Coat a large skillet with cooking spray; add oil, and place over medium heat. Add rice and onion; saute about 3 minutes, stirring occasionally. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Yields 5 servings, 95 calories each.
MAGAZINE ARTICLE
SUSIE M. E. DENT
SALTILLO, MS
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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