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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) - so yummy. Ingredients:
1/4 cup vegetable oil |
1/2 cup chopped onion |
1/2 cup chopped pepper (your preference, sweet or hot) |
1 1/2 cups raw converted rice |
1 cup frozen vegetables (such as peas, corn, chopped carrots, or a combination) |
2 teaspoons chicken bouillon powder |
1 tablespoon minced garlic |
2 1/4 cups water |
chopped cilantro (amount to your taste, either as a garnish only, or a few tbsp chopped, mixed in) |
salsa, on the side |
Directions:
1. Heat oil in a non-stick sauce pan that has a tight fitting lid.
2. Add onion and pepper.
3. Saute until tender.
4. Add rice.
5. Saute rice until opaque.
6. Add vegetables, bouillon, garlic and water.
7. Bring to a boil.
8. Keep tightly covered and simmer 15- 20 minutes- do not peek.
9. Serve with chopped cilantro on top or mixed in dish.
10. Pass the salsa.
11. Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.
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