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Simple Mexican Rice

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Ingredients

Adjust Servings:
1/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped pepper (your preference, sweet or hot)
1 1/2 cups raw converted rice
1 cup frozen vegetables (such as peas, corn, chopped carrots, or a combination)
2 teaspoons chicken bouillon powder
1 tablespoon minced garlic
2 1/4 cups water
chopped cilantro (amount to your taste, either as a garnish only, or a few tbsp chopped, mixed in)
salsa, on the side

Nutritional information

285.6
Calories
89 g
Calories From Fat
10 g
Total Fat
1.5 g
Saturated Fat
0.1 mg
Cholesterol
165.4 mg
Sodium
45.1 g
Carbs
3.4 g
Dietary Fiber
0.9 g
Sugars
4.8 g
Protein
168 g
Serving Size

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Simple Mexican Rice

Features:
    Cuisine:

    EXCELLENT!! Have made before, going to make today 8/28/20. Pan Nan, thank you for the recipe! Hope all is well with you!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Simple Mexican Rice,My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) – so yummy.,EXCELLENT!! Have made before, going to make today 8/28/20. Pan Nan, thank you for the recipe! Hope all is well with you!,This was so good! I made it in the rice cooker so it came out perfect and it was so simple. I still sauted the onions, peppers and rice, but then just put everything in the rice cooker. I also substituted vegetarian bouillon so that my daughter who is vegetarian could enjoy it too. Last month we were in Mexico and a couple came in an prepared a meal for us. They served a rice very similar to this and I loved it so much I was obsessed with finding a comparable recipe. This is definitely it – simple, but also very flavorful. I served as a side dish to tostadas, but could be served with chicken, steak…just about anything. Also, if you can use a high quality frozen veg mix that includes peas, carrots, corn and green beans 🙂 You won’t be sorry. I also reduced the oil by maybe half and it was still enough.


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    Steps

    1
    Done

    Heat Oil in a Non-Stick Sauce Pan That Has a Tight Fitting Lid.

    2
    Done

    Add Onion and Pepper.

    3
    Done

    Saute Until Tender.

    4
    Done

    Add Rice.

    5
    Done

    Saute Rice Until Opaque.

    6
    Done

    Add Vegetables, Bouillon, Garlic and Water.

    7
    Done

    Bring to a Boil.

    8
    Done

    Keep Tightly Covered and Simmer 15- 20 Minutes- Do not Peek.

    9
    Done

    Serve With Chopped Cilantro on Top or Mixed in Dish.

    10
    Done

    Pass the Salsa.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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