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Mexican Rice I

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Tex-Mex cuisine

Prep: 0 min Cook: 0 min Servings: 5–6 Difficulty: medium

Categories: Side, Mexican

Tags: boiled, easy, recipes using canola oil, recipes using cumin, recipes using rice, recipes using tomato, recipes with metric units, recipes without cooking time, side dish, tex-mex

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMexican_Rice_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMexican%20Rice%20I&oldid=4493781

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 tablespoons canola oil
  • 1 cup uncooked white rice (unwashed)
  • ½ onion, chopped
  • ½ green pepper, chopped
  • 1 cup chopped tomatoes (if canned, drain them)
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 2 cups water

Directions

  1. Over medium-high heat, fry the dry rice in oil until golden brown, stirring often.
  2. Add onions and green peppers and cook until slightly softened.
  3. Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat.