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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a revised version of a mexican rice recipe from Paula Deens's magazine. I usually make a double batch and freeze half of it for later. It turns out perfect everytime, you really cannot messit up. The RoTel tomatoes add just the right zip. I hope you will enjoy it as much as we do. Ingredients:
2 tablespoons butter |
2 cups long grain rice |
1/2 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 garlic clove, minced |
2 cups water |
1 (10 ounce) can rotel tomatoes (original kind with diced tomatoes and green chilies) |
1 (15 ounce) can tomato sauce |
2 teaspoons chili powder |
1 teaspoon salt |
1 lb ground beef |
1 (12 ounce) package of pork chorizo sausage |
1 lime, juice of |
1 cup sharp cheddar cheese, shredded |
sour cream (optional) |
chopped green onion (optional) |
chopped black olives (optional) |
crushed fritos corn chips (optional) |
cilantro (optional) |
Directions:
1. In a large dutch oven, brown ground beef and sausage, drain and set aside. In the dutch oven, melt the butter, add the rice, onions, green pepper and garlic; Cook until rice is browned and vegetables are tender. Stir in the remaining ingredients except the sour cream,cheese, and lime juice. Bring to a boil, and reduce heat to low and cook until rice is tender. (about 30 minutes) Serve hot with shredded cheese on top and a dollop of sour cream.
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