Mexican Rice

Submitted by: Deb Barron Hickerson
Fluffy and delicious - my own version of Spanish Rice.

Serves: 4
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: v v n d 

Tags: spanish · mexican · tex-mex · rice ·

Ingredients

1 small-medium onion, cut in chunks
1 clove garlic
1/2 cup tomato sauce
1 3/4 cups water
1 tsp each ground cumin, salt
crushed red pepper (to taste)
1 cup uncooked long-grain brown rice
1/2 cup frozen corn or hominy
1/2 cup frozen peas
1 bell pepper, sliced into strips
4 green onions

Method

BLEND onion, garlic, tomato sauce and seasonings until liquified.
COOK rice in dry skillet over medium heat for about 10 minutes or until it browns and pops a little. Don’t let it get too brown!
STIR tomato mixture into rice and cook another 10 minutes.
ADD water and vegetables; stir until well mixed.
LAY bell pepper strips and green onions on top, alternating them in a spoke pattern.
BRING to boil, cover tightly, reduce heat to simmering, and cook 30-40 minutes, or until water is absorbed.
SERVE hot. Can be frozen.

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