MEXICAN RICE

Mexican Rice image

This a real Tex-Mex recipe from San Antonio. I have gotten a lot of complements and requests for it. It is easy to make and quick.

Provided by Linda McClellan

Time 35m

Number Of Ingredients 9

Ingredients

3 tomatoes, chopped
1 Tbsp lipton chicken flavor base
1 clove garlic, coarsley chopped
1 tsp salt
1 c water
1/2 c vegetable oil
1 1/2 c white rice
1/2 green bell pepper, sliced
1/4 onion, sliced

Steps:

1. Combine the tomatoes, chicken base, garlic, and salt in a blender and blend until smooth. Add the water and blend well.
2. Heat the oil in a large skillet over medium heat. Add the rice and cook, stirring, until it begins to brown, about 2 to 3 minutes. Add the bell pepper and onion and allow to cook 2 to 3 more minutes until tender. Drain off any excess oil.
3. Add the tomato mixture to your rice and cook about 2 to 3 minutes. Add 2 cups hot water, stirring well, then cover, reduce your heat, and simmer for 10 minutes. Reduce the heat to low and cook until the rice is tender and all the liquid is absorbed, 5 to 10 min longer. Enjoy!

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