Mexican Rice
Mexican Rice
Ingredients
rice: 2 29
potatoes: 1 29
tomatoes: 5
onions: 1
garlic: 3
water: 2 29
broth: 1
gherkin: 1 29
peas: 1 29
salt, table: 1 31
oil, cooking/salad: 3 27
rice: 2 29
potatoes: 1 29
tomatoes: 5
onions: 1
garlic: 3
water: 2 29
broth: 1
gherkin: 1 29
peas: 1 29
salt, table: 1 31
oil, cooking/salad: 3 27
Dish Type: Soup
Country: Mexico
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Wash rice well. Heat oil in a pan; add rice, stirring from time to time until grains are brown. Set aside.
2. Saute garlic, onion and tomatoes. Add bouillon cube and 2 cups water; season with salt. Add mixture to rice, along with carrots, potatoes, and peas. Mix well. Cook on low heat for 15-20 minutes.
1. Wash rice well. Heat oil in a pan; add rice, stirring from time to time until grains are brown. Set aside.
2. Saute garlic, onion and tomatoes. Add bouillon cube and 2 cups water; season with salt. Add mixture to rice, along with carrots, potatoes, and peas. Mix well. Cook on low heat for 15-20 minutes.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines