50+ Friends Club Cookbook -- SAUCES -- RESTAURANT MEXICAN RICE

Return to
Cookbook Index | Chapter Index

RESTAURANT MEXICAN RICE

From the Kitchen of: Pepper
Source: Internet

1	(16 oz.) can	whole tomatoes, including liquid
1	T.	vegetable oil or bacon drippings
1	C.	long grain rice
1	C.	chopped onion
1/2	C.	finely chopped carrots
2	cloves	garlic, finely chopped
1	(4 oz.) can	chopped green chiles, drained, or 3 T. finely chopped green bell pepper
1/4	tsp.	cumin powder
1	(14 1/2 oz.) can	chicken or beef stock
1	tsp.	salt, to taste
1/2	tsp.	pepper, to taste

Put tomatoes and their liquid into a 1-pint measuring cup. Using the edge of a knife, break tomatoes into bite-size pieces. Set aside.
Heat oil in a large skillet over medium heat.
Add rice, stirring frequently, and cook until rice begins to brown.
Add onion and carrots and cook until onions begin to soften. Lower heat, if necessary, to prevent rice from getting too dark.
Stir in garlic.
Add tomatoes and their liquid, green chiles (or peppers), chicken or beef stock, cumin, salt and pepper.
Bring liquid to a boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 20 to 25 minutes.
Makes 4 servings.