Post by marlaoh on Aug 22, 2002 8:12:44 GMT -6
Mexican Rice
Ingredients
1 1/2 teaspoons vegetable oil
1/2 small small onion, diced
2/3 cup uncooked long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 ounces canned diced tomatoes
1 teaspoon salt
1 1/2 cups water
Directions
1 In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
2 Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Makes 6 to 8 servings
Ingredients
1 1/2 teaspoons vegetable oil
1/2 small small onion, diced
2/3 cup uncooked long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 ounces canned diced tomatoes
1 teaspoon salt
1 1/2 cups water
Directions
1 In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
2 Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Makes 6 to 8 servings