Friday, May 2, 2008

Mexican Rice

I got this recipe from an enrichment meeting. This recipe comes from Vicki Taggert who always made the best tasting rice. Santa Rosa Ward 2005.

1 cup white rice
1 Tbsp oil
1 small onion, chopped

salt, pepper to taste

2 cloves garlic
mixture of chopped veggies, any you like: carrots, celery, peppers, tomatoes

2 cups water
4 oz can tomato sauce
2 tsp chicken bouillon

Heat oil in large sauce pan. Add rice. Saute until grains are all white or toasty, not clear. Add onions, garlic, veggies, and seasoning. Add water, tomato sauce, and chicken bouillon. Bring to a boil. Reduce heat and simmer covered for 15 minutes. Makes 8 large servings.

No comments: