Total Calories: 106
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.
This Mexican Rice recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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