Mexican Rice att: Zelda

[Guest guest]

Try this Zelda, you will love it.

I make this all the time, it's a must for potlucks and

family gatherings.

 

" Mexican Rice "

 

1 cup long grain white rice (I use basmati)

1/2 large onion chopped, not minced

1/2 cup salsa (I use my own or a medium or hot

strength chunky in a jar, don't use picante or taco

sauce)

1 3/4 cups boiling water or veggie broth or 1

veg.bouillon cube along with the water

dash of salt (optional)

 

Saute the rice and onion in 2 tblspns. of olive oil

until the onions are just tender but still firm. Keep

stirring so the rice doesn't burn. Add salsa and

water or broth and stir, bring to a rapid boil, stir

again and cover. Turn the heat to a low simmer for

15 mins. Fluff with fork.

 

*** Note - There are several things you can do at

this point. Toss a 1/3 cup of green onion tops in

along with some sliced olives and a handful of thawed

corn. You can also toss 1/4 cup of chopped cilantro

in. I like to toss thawed peas in it now and then.

 

You can prepare the rice with green salsa verde

instead and it will be a Mexican Green Rice.

 

This rice is wonderful as a side dish, an enchilada

stuffing with beans and cheese if you like, on top of

a tostada, you can stuff bell peppers or tomatoes or

onions and bake.

 

It makes a nice dinner with Crumbles on top and melted cheese.

 

Picture yourself in a boat on a river,

With tangerine trees and marmalade skies

Somebody calls you, you answer quite slowly,

A girl with kaleidoscope eyes.

Source- Lucy in the Sky with Diamonds - The Beatles

 

 

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know-it-all with Mobile. Try it now.

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[Guest guest]

I made this to go with our dinner tonight. Excellent flavor. We also had

garlic sauted collard greens, boiled field peas with snaps and home made garlic

bread. It was a delicious combo.

Thanks for this very easy recipe Donna.

 

Judy

-

Donnalilacflower

GROUP

Wednesday, January 16, 2008 4:42 PM

" Mexican Rice " att: Zelda

 

 

Try this Zelda, you will love it.

I make this all the time, it's a must for potlucks and

family gatherings.

 

" Mexican Rice "

 

1 cup long grain white rice (I use basmati)

1/2 large onion chopped, not minced

1/2 cup salsa (I use my own or a medium or hot

strength chunky in a jar, don't use picante or taco

sauce)

1 3/4 cups boiling water or veggie broth or 1

veg.bouillon cube along with the water

dash of salt (optional)

 

Saute the rice and onion in 2 tblspns. of olive oil

until the onions are just tender but still firm. Keep

stirring so the rice doesn't burn. Add salsa and

water or broth and stir, bring to a rapid boil, stir

again and cover. Turn the heat to a low simmer for

15 mins. Fluff with fork.

 

*** Note - There are several things you can do at

this point. Toss a 1/3 cup of green onion tops in

along with some sliced olives and a handful of thawed

corn. You can also toss 1/4 cup of chopped cilantro

in. I like to toss thawed peas in it now and then.

 

You can prepare the rice with green salsa verde

instead and it will be a Mexican Green Rice.

 

This rice is wonderful as a side dish, an enchilada

stuffing with beans and cheese if you like, on top of

a tostada, you can stuff bell peppers or tomatoes or

onions and bake.

 

It makes a nice dinner with Crumbles on top and melted cheese.

 

Picture yourself in a boat on a river,

With tangerine trees and marmalade skies

Somebody calls you, you answer quite slowly,

A girl with kaleidoscope eyes.

Source- Lucy in the Sky with Diamonds - The Beatles

 

________

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ