| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Tex-Mex |
Side dish, Grains, Tex-mex |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
ds |
White pepper |
| 1 |
ds |
Salt |
| 1 1/2 |
c |
Water |
| 1 |
c |
Yellow onion; diced |
| 1/2 |
pk |
Frozen mixed vegetable |
| 1 |
tb |
Chicken base |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. BROWN THE RICE IN A TSP. OIL BEING CAREFUL NOT TO OVERCOOK. DRAIN RICE
COMPLETELY 2. IN 1 1/2 QT SAUCEPAN, COMBINE THE WATER, TOMATO >> PASTE,
DICED ONION, CHICKEN BASE AND SEASONINGS. PLACE THE PAN ON THE RANGE AND
BRING THE LIQUID TO A FULL, ROLLING BOIL. REDUCE HEAT TO LOW AND STIR THE
RICE INTO THE LIQUID. COVER AND ALLOW THE RICE TO COOK FOR EXACTLY 20
MINUTES. DO NOT STIR THE RICE. 3. THAW THE VEGETABLES WITH A GENTLE WATER
SPRAY AND STIR LIGHTLY INTO THE RICE. ALLOW THE RICE TO STAND 5 MINUTES AND
SERVE WITH RANCHERA SAUCE. This recipe should be used with the Ranchera
Sauce I am posting, for the best tasting Mexican rice I can recall! It's a
regular at our house.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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