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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is a wonderful side dish for your favorite mexican entree. Browning the rice first gives it a nutty flavor, and since it is not too overpowering, it goes well with anything! It takes a little time, but is worth it in the end! Read more ! Ingredients:
2 c. long grain white rice (riceland) |
1-2 medium green peppers, sliced |
1 medium onion, sliced |
1 medium tomato,sliced |
2 tbsp tomato & chicken flavored boullion(caldo de tomato con sabor de pollo) in the mexican food isle |
1/8 tsp. garlic salt |
4 c. water |
vegetable oil(no olive oil used!) |
Directions:
1. Pour rice into a deep pot, with enough oil to coat all grains of rice.
2. cook rice on medium heat stirring constantly using a spatula, until it gets a light toasted color(20-25 min.)Careful not to burn!
3. Add onion, and green pepper, cook until they become soft,adding more oil if needed.
4. stir in tomato cook 2-3 minutes longer.
5. Tilt pot & remove any excass oil with spoon.
6. sprinkle boullion and garlic salt over rice (DO NOT STIR)
7. Pour water over rice(DO NOT STIR)Then cover.
8. Bring to a boil, then lower heat to low, and cook 25-30 min, or until most of the liquid is absorbed(DO NOT LIFT COVER AT ALL IN THE COOKING PROCESS)
9. Pick out large pieces of veggies with fork, and discard.
10. NOTE: If you want, you can dice all the vegetables first, and leave them in the rice, to save a lttle time, or use method above, giving the rice the flavor, without all the veggies. The choice is yours!
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