| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Bobbie – no, Onions, Peppers, Quick cooki |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Green bell pepper; diced |
| 1 |
md |
Yellow bell pepper; diced |
| 1 |
md |
Red bell pepper; diced |
| 1 |
md |
Onion; diced |
| 2 |
tb |
Butter or margarine |
| 1 1/2 |
c |
Uncooked long grain rice |
| 1 |
|
Envelope dry onion soup mix |
| 2 |
tb |
Picante sauce; or salsa |
| 1 |
tb |
Ground cumin |
| 4 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt |
| 3 |
c |
Water |
|
|
Sour cream; optional |
INSTRUCTIONS
In a skillet or saucepan, saute peppers and onion in butter for 3 minutes.
Stir in the rice, soup mix picante or salsa, cumin, garlic, salt and water.
Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
rice is tender. Garnish with sour cream, if desired. Yield; 6-8 servings.
MC formatting by bobbi744@sojourn.com
NOTES : This is a great accompaniment ot Mexican food or barbecued chicken
says Deborh Hill of Coffeyville, Kansas.
Recipe by: Quick Cooking Magazine, May/June '98, Extra Booklet
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 30, 1998
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