Mexican rice - gwhp32a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice |
| 1 | dash | White pepper |
| 1 | dash | Salt |
| 1½ | cup | Water |
| 1 | cup | Yellow onion; diced |
| ½ | pack | Frozen mixed vegetable |
| 1 | tablespoon | Chicken base |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Oil |
Directions
1. BROWN THE RICE IN A TSP. OIL BEING CAREFUL NOT TO OVERCOOK. DRAIN RICE COMPLETELY 2. IN 1½ 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.