MY OWN MEXICAN RICE

My Own Mexican Rice image

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

Provided by HEP MEP

Categories Rice

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 12

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Ingredients

2 small green bell peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon rosemary
1/2 teaspoon basil
2 tablespoons oil
1 cup uncooked rice
2 large tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
picante sauce

Steps:

Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
Add water; cover and cook on low till rice is done, stirring occasionally.

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