Mexican Rice Recipe

Discussion in 'The BOC Diner' started by festus, Sep 24, 2009.

  1. festus

    festus New Member

    Messages:
    7,660
    QUICK MEXICAN RICE
    1-1/2 cups dry Minute Rice
    1 onion, cut into thin wedges
    1 garlic clove, minced
    1/4 cup butter or margarine
    1-1/2 cups water
    1 can (8oz) Mexican tomato sauce
    1 small green pepper, diced
    1 tsp salt
    1/2 tsp prepared mustard

    1.Saute rice, onion, and garlic in butter in large skillet until mixture is lightly browned, about 5 minutes.

    2.Stir in remaining ingredients, except olives.. Bring to a full boil. Cover remove from heat, let stand 5 minutes. Fluff with a fork. Makes approx 4 servings.
     
  2. festus

    festus New Member

    Messages:
    7,660
    Well, I'm unable to edit my post, but disregard the olives in the recipe. Don't know how I got that in there. I used to garnish with olives as the last step, but don't anymore.