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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This rice is a hit every time. I got this from a Mexican-American woman about 10 years ago. I have been searching and can't find an exact match so I thought I would post this one. Ingredients:
1 1/2 cups long grain rice |
1 medium white onion, finely chopped |
1 medium sweet green pepper, finely chopped |
5 tablespoons vegetable oil |
1 (15 ounce) can tomato sauce |
2 tablespoons ground cumin |
4 garlic cloves |
1 cup water |
3/4 cup mixed frozen mixed vegetables (corn, peas, carrot cubes, green bean) |
Directions:
1. Heat up oil in deep skillet.
2. Add rice in a single layer and let brown on each side. (An important thing to keep in mind is not to stir the rice, but rather fold it by taking the spatula and lifting and turning rice to brown on all sides. If you stir it will break up the rice grain).
3. Half way through rice brown time add onion and green pepper until translucent.
4. Turn down heat low to simmer.
5. Add all of the cumin and crush the garlic into the open can of tomato sauce, stir to mix.
6. Pour mixture over rice, add water.
7. Fold in vegetables into rice.
8. Put tight lid on pan simmer for approx 35 minutes or until rice is fluffy. Fold mixture occasionally as not to disturb the rices texture too much.
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