May 23, 2015

MEXICAN RICE

Ingredients:
Long grain rice - 1 cup
Red pepper - 1/4 cup (chopped)
Onion - 1/2 cup (chopped)
Garlic  - 1(minced)
Salt
Dash of cayenne pepper
Boiling water - 2 cups
Chicken broth granules - 2 tsp
Tomato - 1/3 cup (peeled, seeded and chopped)
Frozen peas and carrots - 3/4 cup (thawed)
Vegetable oil - 3 tbsp

Method:

  • Heat oil in heavy frying pan over medium heat; add onion, garlic, rice and red pepper; saute until onion is limp and rice opaque.
  • Add salt, cayenne, water, and chicken broth granules; cover.
  • Cook 20 minutes or until liquid is absorbed.
  • Add peas and carrots and tomatoes; cook, stirring, just until vegetables are heated through.
  • Serve immediately.
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