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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It is good as a side dish or by itself. Always heat your water or chicken stock before adding to the rice. This rice dish is a Tex-Mex (born in u.s. & considered by many as a Chicana/Chicano) food. Ingredients:
1 1/2 cups long grain white rice |
2 1/2 cups water or 2 1/2 cups chicken stock |
1 cup tomato |
1/3 cup diced onion |
1/3 cup diced bell pepper |
1 teaspoon ground cumin |
1 teaspoon garlic |
salt and pepper (to taste) |
Directions:
1. Heat water or chicken stock.
2. Brown rice in skillet/w 2 tablespoon veg. oil.
3. Add chop onions/bell pepper when rice is half browned.
4. When rice is browned add water or chicken stock.
5. Add diced tomatoes and its juice.
6. Add cumin & garlic.
7. Salt/pepper (to taste).
8. Cover with top let cook for 20 minutes.
9. Stir and let cook till water/chicken stock has evaporated and another 10 minutes (keep top on so rice can cook). It takes 30 minutes total for rice to be done.
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