Saturday, June 4, 2011

Mexican Rice

© 2011 Cizon Sauceda
Tested in Cizon's Kitchen
on 2011.06.03

Mexican Rice

Original Version of  Modified Recipe Can Be Viewed Here:

Check out the above link for the originial recipe. I doubled and added to recipe and it turned out somewhat like a recipe my mother use to make. Here is my tasty version:

3 tbsp canola oil
2 cups onion, chopped
2 tbsp garlic, minced
1 cup green onion, chopped
2 green onion heads, whole head of stalk stem of stalk removed
2 cups green bell pepper, chopped
2 cups Jasmine rice
3 cubes chicken boullion
28 oz can of diced tomato
2 tsp New Mexico red chili powder
4 tsp ground cumin
2 tsp Tastefully Simple Whahoo Chili Seasoning
1 tsp salt

1. Prep your product. Combine onion, garlic, green onion, bell pepper, serrano pepper in one bowl. Combine seasonings in another bowl. Set aside rice. Boil 1 cup water to melt 3 cubs boullion, add to this mix once disovled remaining water to equal 3 cups. Combine chicken water and can of diced tomnatoes (including liquid from diced tomatoes).

2. Heat oil in a pan (I used our spaghetti pot).

3. Saute the onions, garlic, green pepper, green onion, serrano pepper with 1 tsp of the seasoning mix until tender, about 5 - 7 minutes.

4. Add the remaining seasoning mix to the onion/pepper mixture, mixing well. Add the rice and mix well. Add the liquid/tomato mixture.

5. Bring rice mixture to a boil, reduce heatm cover and simmer untiil the rice is tender. About 20 minutes.