Guest guest Posted January 18, 2006 Report Share Posted January 18, 2006 " Mexican Rice " 1 cup long grain white rice (I use basmati) 1/2 large onion chopped, not minced 3/4 cup salsa (I use my own or a medium strength chunky in a jar, don't use picante or taco sauce) 1 1/2 cups boiling water or veggie broth or 1 bouillon cube along with the water dash of cumin (remember just a dash) dash of red pepper flakes (optional) 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. * When rice is done you can stir in chopped cilantro, chopped olives, corn, green onion tops. Photos – Showcase holiday pictures in hardcover Photo Books. You design it and we’ll bind it! Quote Link to comment Share on other sites More sharing options...
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