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Cook'n in Mexico |
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Mexican Rice |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Rice recipe on the web!!_ tablespoons bacon drippings ___ cup onions chopped _ cup long grain rice raw _ cup green bell peppers chopped ___ cup red bell peppers chopped red bell pepper or 1/4 cup pimiento, c _ teaspoon chili powder _ 1/2 teaspoons salt _ 1/4 cups water ___ peas ___ frozen corn _ tablespoon butter or margarine Black pepper Freshly ground Melt bacon fat in heavy skillet. Sauté onions and rice until rice is opaque, but not browned. Add green and red bell peppers or pimiento, chili powder and 1 teaspoon salt. Mix well and add 2 cups water and bring to boil uncovered; reduce heat to very low and cover. Cook for about 18 to 20 minutes, or until tender. To corn and peas, add 1/4 cup water in saucepan and 1/2 teaspoon salt. Bring to boil and simmer 2 minutes. Turn up heat and reduce water from vegetabes. Add butter or margarine and grind of pepper. Carefully fold peas and corn mixture into rice and keep hot, until serving. Note: This dish may be made ahead of time and refrigerated until 1 hour before serving. Put into 350° oven for about 20 minutes or until very hot. Braised Onions And Mushrooms Buttered Asparagus Buttered Noodles Buttered Parsley Carrots Buttered Parsley Potatoes Celery Au Gratin Corn Pudding Creamed Onions Crook-Neck Squash Pudding Cucumbers And Onions In Sour Cream French-Style Green Beans Fried Rice Grits Casserole Harvard Beets Jansson's Temptation Macaroni-Cheese Loaf Marjoram Boiled Potatoes Mexican Rice Oven Baked Rice Pickled Beets Pickled Vegetables Spaetzle (Little Dumplings) Spinach Ring Medley Swedish Brown Beans Sweet And Sour Red Cabbage Zucchini With Fresh Herbs Oven Steamed Carrots Creamed Peas And Carrots In Tambales |
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