Church Cookbook Mexican Rice |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Good side dish for chicken, pork chops, Mexican food or any plain meat. Ingredients:
1/4 cup butter |
2 -3 green onions, and tops sliced |
1/2 red pepper, chopped |
1 garlic clove, minced |
1 cup uncooked rice |
1 tomato, skinned and thinly sliced |
1/2 cup tomato sauce |
1/4 teaspoon black pepper |
salt |
1/4 teaspoon ground cumin |
2 cups chicken stock |
1 chicken bouillon cube |
1/4 cup peas, fresh (optional) or 1/4 cup frozen peas (optional) |
Directions:
1. Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.
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