Saturday, December 13, 2008

  • Hey Mom,
  • I finally got a around to getting the recipe for the mexican rice to you. When we made this recipe, we doubled it. However, the combination of this and the 2 pans of enchiladas that they made weren't enough for the eight of us. Also, we didn't cook it as long as it says to, but our stove is a little wacky, so it may be okay for you.

  • 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
    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.

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