CHURCH COOKBOOK MEXICAN RICE

Church Cookbook Mexican Rice image

Make and share this Church Cookbook Mexican Rice recipe from Food.com.

Provided by Diane C 2

Categories Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Previous Next

Ingredients

1/4 cup butter
2 -3 green onions, and tops sliced
1/2 red pepper, chopped
1 garlic clove, minced
1 cup uncooked rice
1 tomatoes, skinned and thinly sliced
1/2 cup tomato sauce
1/4 teaspoon black pepper
salt
1/4 teaspoon ground cumin
2 cups chicken stock
1 chicken bouillon cube
1/4 cup peas, fresh (optional) or 1/4 cup frozen peas (optional)

Steps:

Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

Nutrition Facts : Calories 230, Fat 9.1, SaturatedFat 5.2, Cholesterol 22.8, Sodium 450.9, Carbohydrate 31.9, Fiber 1.4, Sugar 3.3, Protein 5

*** Explore more Church Cookbook Mexican Rice Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #rice #mexican #easy #pasta-rice-and-grains #long-grain-rice #3-steps-or-less