Mexican Rice
Try this Mexican Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
mexican
rice
side dish
fall
spicy (hot)
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 c water
- 1 bell pepper
- 1/4 ts salt
- 1/2 ts black pepper
- 1 lg onion
- 1/4 ts cayenne pepper
- 1/4 ts oregano
- 1/2 ts cumin
- 1 tb margarine
- 1 hot peppers (i use whatever
- 1 cn (800 gram) peeled stewed
- 1/4 ts tabasco (depending on taste
- 2 cloves of garlic (depending
- 1 ds sumak adds a nice zest
- 1 c rice (persian works well)
- 1 ds poultry seasoning
- Carbohydrate 4.611036875 g
- Cholesterol 0 mg
- Fat 5.829648125 g
- Fiber 1.21372502791882 g
- Protein 0.70305625 g
- Saturated Fat 1.106810625 g
- Serving Size 1 1 Serving (125g)
- Sodium 70.5399375 mg
- Sugar 3.39731184708118 g
- Trans Fat 0.197773874999999 g
- Calories 70 calories
Cut up hot peppers, onion, and bell peppers, and crush garlic. Melt margarine in 4 quart pan on stove top. Add peppers, onion and garlic and cook 3-4 minutes. Add rice, and cook till it begins to brown. Add water, seasonings and tomatoes. Bring to a light boil. Cover and cook 15-17 minutes over low heat (or until water is cooked out). Posted to JEWISH-FOOD digest V96 #74 Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST) From: David Barnett <davidb@techunix.technion.ac.il>
