50+ Friends Club Cookbook
Pasta and Rice
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Mexican Rice #2
From the Kitchen of: Pepper
Source: H@ppy
| 2 | cups | rice |
| 1/4 | cup | tomato purée |
| 1/4 | cup | carrots |
| 1/4 | cup | yellow onions |
| 3 1/2 | cups | chicken stock |
| 1/4 | cup | red peppers |
| 1/4 | cup | green peppers |
| 1/4 | cup | butter |
| 1 | tsp | cumin |
| 1 | tsp | garlic crushed |
| 1 | tsp | salt |
|
- Preheat skillet to 350 degrees. Add oil, yellow onions, carrots and rice.
Sauté 3 minutes until onions begin to turn translucent.
- Add tomato purée, garlic, green and red peppers, and cumin.
Stir until blended.
- Add chicken stock. Stir and level rice out.
- Close lid, reduce temperature to 125 degrees and let simmer for 20 minutes.
- Fluff rice to ensure doneness.
If more cooking time is required, close lid and check again in 5 minutes.