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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house - see if it doesn't do the same at yours! Ingredients:
1/4 cup chopped onion |
1/4 cup chopped green pepper |
2 tablespoons vegetable oil |
1 cup uncooked long grain rice |
1/2 cup tomatoes with green chilies |
1/4 teaspoon ground turmeric |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
2 cups water |
2 to 3 tablespoons chopped fresh cilantro, optional |
Directions:
1. In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.
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