Side Pannel
Mexican Style Rice #2
Ingredients List
- 1 1/2 c Long-grain white rice
- 1 md Yellow onion
- 1/2 Green bell pepper
- 1 md Red tomato
- 1 ts Salt
- 1 ts Garlic powder
- 1/2 ts Ground comino (cumin)
- 1 cn (8-oz) tomato sauce
- 2 c Hot water
- 2 tb Vegetable oil
Directions
Chop the onion, tomato, bell pepper and set aside.
All stirring called for in this recipe should be done with a fork to avoid
"mushing" the rice.
In a heavy skillet, heat the oil over high heat until very hot but not
quite smoking. Add the rice and stir. Fry the rice until it's golden
brown. (This is a very important step if you want "real" spanish rice.
Add the chopped onion, tomato, bell pepper, garlic powder, salt, and
comino. Stir for a couple of minutes until the vegetables are partially
cooked.
Add the tomato sauce and hot water. Stir until the mixture comes to a
boil.
Reduce heat and simmer until it reaches desired consistancy, stirring
occasionally.
All stirring called for in this recipe should be done with a fork to avoid
"mushing" the rice.
In a heavy skillet, heat the oil over high heat until very hot but not
quite smoking. Add the rice and stir. Fry the rice until it's golden
brown. (This is a very important step if you want "real" spanish rice.
Add the chopped onion, tomato, bell pepper, garlic powder, salt, and
comino. Stir for a couple of minutes until the vegetables are partially
cooked.
Add the tomato sauce and hot water. Stir until the mixture comes to a
boil.
Reduce heat and simmer until it reaches desired consistancy, stirring
occasionally.
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