Mexican Rice


Serves: 6
Total Calories: 106

Ingredients

3 tablespoons bacon drippings
2/3 cup onion chopped
1 cup long grain rice raw
1 cup green bell pepper chopped
1/2 cup red bell pepper chopped red bell pepper or 1/4 cup pimiento, c
1 teaspoon chili powder
1 1/2 teaspoons salt
2 1/4 cups water
1/2 peas
1/2 frozen corn
1 tablespoon butter or margarine
black pepper Freshly ground

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 106
Calories from Fat: 17

This Mexican Rice recipe is from the Menu Planner Cookbook. Download this Cookbook today.




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