My Own Mexican Rice Recipe #49353
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
by HEP MEP
45 min | 15 min prep
SERVES 3 -5
- 2 small green bell peppers, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon rosemary
- 1/2 teaspoon basil
- 2 tablespoons oil
- 1 cup uncooked rice
- 2 large tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- picante sauce
- Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
- Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
- Add water; cover and cook on low till rice is done, stirring occasionally.
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5 stars