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| MEXICAN RICE | |
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In a 2 quart kettle, combine: 1/3 c. olive oil 1/3 c. chopped onion 1/3 c. chopped green pepper 1/3 c. green olives Saute in oil for 3-5 minutes, and then add: 2 tsp. garlic salt 1/4 tsp. cumin 1/4 tsp. turmeric 1/4 tsp. basil 1/8 tsp. oregano Stir together and add: 1 c. canned tomatoes Cook 3-4 minutes. Stir in: 1 1/2 c. white rice (not precooked) 2 c. water Stir. Bring to a boil then cook on low heat 15-20 minutes. Stir occasionally and add more water if needed. Serve with refried beans or other Mexican food. | |
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recipe reviews #125334
Micah'sMammaw (Texas) says:
EXCELLENT!! 1st time omitted olives-they add SO much! Made the following changes & this rice was fabulous: changed garlic salt to 1/2 tsp salt & 1-1/2 tsp garlic powder and used 1/2 cup juice from tomatoes plus 1-1/2 cups water, then added 1/4 minced jalapeno, 1/3 cup chopped cilantro, 1/2 tsp chili powder, dash black pepper & dash cumin. We Texans LOVE our Mexican food!!!
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