Mexican Rice -grains, side dish 1 cup rice 1 dash white pepper 1 dash salt 1 1/2 cup water 1 cup yellow onion; diced 1/2 pkg frozen mixed vegetable 1 tablespoon chicken base 1 tablespoon garlic powder 1 tablespoon oil 1. BROWN THE RICE IN A TSP. OIL BEING CAREFUL NOT TO OVERCOOK. DRAIN RICE COMPLETELY 2. IN 1 1/2 QT SAUCEPAN, COMBINE THE WATER, TOMATO >> PASTE, DICED ONION, CHICKEN BASE AND SEASONINGS. PLACE THE PAN ON THE RANGE AND BRING THE LIQUID TO A FULL, ROLLING BOIL. REDUCE HEAT TO LOW AND STIR THE RICE INTO THE LIQUID. COVER AND ALLOW THE RICE TO COOK FOR EXACTLY 20 MINUTES. DO NOT STIR THE RICE. 3. THAW THE VEGETABLES WITH A GENTLE WATER SPRAY AND STIR LIGHTLY INTO THE RICE. ALLOW THE RICE TO STAND 5 MINUTES AND SERVE WITH RANCHERA SAUCE. This recipe should be used with the Ranchera Sauce I am posting, for the best tasting Mexican rice I can recall! It's a regular at our house. |
